Light wrap with turkey breast

Name: Light wrap with turkey breast
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Eggs; 200 ml Milk; 120 g Flour; 1 TEASPOON Salt; 1 TEASPOON Oil; 100 g Salad cream with 40 % low-fat yoghurt (11 % fat); 100 g low-fat yoghurt; 2 TABLESPOONS Lemon juice; 1 TEASPOON Curry; 2 Carrots; 1 can(s) (314 ml) Mandarin Oranges; 4 Salad leaves; 3 Spring onions; 45 g smoked turkey breast cold cuts in wafer-thin slices; 1 Beet Cress

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Eggs
200 ml Milk
120 g Flour
1 TEASPOON Salt
1 TEASPOON Oil
100 g Salad cream with 40 % low-fat yoghurt (11 % fat)
100 g low-fat yoghurt
2 TABLESPOONS Lemon juice
1 TEASPOON Curry
2 Carrots
1 can(s) (314 ml) Mandarin Oranges
4 Salad leaves
3 Spring onions
45 g smoked turkey breast cold cuts in wafer-thin slices
1 Beet Cress

Directions

1
Mix eggs, milk, flour and salt to a smooth pancake batter. Heat the oil in a pan. Bake 4 large, thin pancakes one after the other. Mix salad cream, yoghurt, lemon juice and curry.
2
Peel, wash and roughly grate the carrots. Put mandarins in a sieve and let them drain. Wash the salad, dab dry and cut into fine strips. Clean and wash spring onions and cut into fine rings.
3
Place the pancakes next to each other on the work surface, spread a thin layer of 1 tablespoon of salad cream, cover with the turkey breast and spread the remaining salad cream on top. Cut the cress from the bed. Sprinkle lettuce, mandarins, grated carrots, cress and spring onions on the salad cream.
4
Roll up the pancakes firmly and cut them in half. Put napkins around the pancakes and tie them with kitchen string.