Turkey & Tuna wraps

Name: Turkey & Tuna wraps
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 150 g flour, salt; 400 ml milk, 4 eggs (Gr. M); 200 g Turkey escalope; 2-3 TABLESPOONS oil, pepper; 4 TABLESPOONS Salad Mayonnaise; 75 g Skimmed milk yoghurt; 1 Lettuce, 2 carrots; 1/2 bunch Chives; 2 TABLESPOONS ripened cream; 7-10 Tbsp Lemon juice; 1 tin(s) (185 g) Tuna; 2 Tomatoes; 1 TABLESPOON Capers (glass)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

150 g flour, salt
400 ml milk, 4 eggs (Gr. M)
200 g Turkey escalope
2-3 TABLESPOONS oil, pepper
4 TABLESPOONS Salad Mayonnaise
75 g Skimmed milk yoghurt
1 Lettuce, 2 carrots
1/2 bunch Chives
2 TABLESPOONS ripened cream
7-10 Tbsp Lemon juice
1 tin(s) (185 g) Tuna
2 Tomatoes
1 TABLESPOON Capers (glass)

Directions

1
Mix flour, 1 pinch of salt, milk and eggs. Leave to swell for approx. 10 minutes
2
Wash the meat, pat dry and cut into strips. Fry in 1 tbsp. hot oil while turning for about 5 minutes. Season. Cooling down
3
Mix 2 tablespoons mayonnaise, yoghurt, salt and pepper. Clean, wash and finely chop the salad. Peel, wash and grate carrots. Wash the chives and chop finely, except for a few stalks. Mix with yoghurt, meat, carrots and half the salad
4
Mix 2 tablespoons mayonnaise, cream, juice, salt and pepper. Pluck the fish into pieces. Wash and dice the tomatoes. Mix both with the rest of the salad, capers and sauce
5
Heat 1-2 tablespoons of oil in a pan (approx. 25 cm Ø) and bake 6 pancakes in succession. Fill 3 pancakes with turkey mixture and 3 with tuna mixture. Roll them up, cut them in half and tie them with chives