Turkey wraps with tuna cream

Name: Turkey wraps with tuna cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 l Milk; 2 Eggs; 2 TABLESPOONS Ketchup (spicy seasoned); 100 g Flour; 1 go. Tsp sweet paprika; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Oil; 100 g Tomato peppers mildly fruity (from the jar); 150 g Iceberg lettuce; 200 g Turkey Breast; 1 TABLESPOON Oil; 7-10 Tbsp Curry; 1 tin(s) (200 g) Tuna fillets in their own juice; 2 TABLESPOONS mayonnaise; 7-10 Tbsp Herbs and flowers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/4 l Milk
2 Eggs
2 TABLESPOONS Ketchup (spicy seasoned)
100 g Flour
1 go. Tsp sweet paprika
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Oil
100 g Tomato peppers mildly fruity (from the jar)
150 g Iceberg lettuce
200 g Turkey Breast
1 TABLESPOON Oil
7-10 Tbsp Curry
1 tin(s) (200 g) Tuna fillets in their own juice
2 TABLESPOONS mayonnaise
7-10 Tbsp Herbs and flowers

Directions

1
Mix milk, eggs, ketchup and flour to a smooth dough. Season vigorously with paprika, some salt and pepper. Fry the dough in a large oil-coated frying pan until it forms 4 wraps. For the filling, drain the paprika well.
2
Clean, wash and cut iceberg lettuce into fine strips. Wash turkey breast, dab dry, cut into fine strips. Fry in hot oil over high heat for 2 minutes while turning. Season with salt, pepper and curry.
3
Drain the tuna and puree it. Mix with mayonnaise. Season with salt and pepper. Spread the cream on the wraps. Spread iceberg lettuce, paprika and turkey strips on top. Roll them up, cut through once and serve wrapped in napkins.
4
Garnish as desired with herbs and flowers.