Vegetable wraps with turkey breast

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Preheat the oven first: Electric stove: 200°C/circulating air: 175°C/gas: stage 3. Rinse the cress with cold water and cut it off the bed with scissors. Wash the chives and parsley and shake them dry.

2. 2

   Chop the parsley. Now pour the curd and milk into a bowl, stir both with a whisk until smooth and season with salt and pepper.

3. 3

   Now cut the chives with scissors into small rolls directly onto the quark. Add cress and parsley and mix everything together. Then pour the corn into a sieve and let it drain.

4. 4

   Peel the carrots and wash them. Roughly grate them on a household grater. Clean the lettuce, wash it and let it drain well. Now you cut it into fine strips.

5. 5

   Separate the tortillas and spread them on a baking tray. Heat them in a preheated oven for about 1 minute. Then place the tortillas side by side on a work surface. Spread the herb curd cheese on the tortillas, always leaving an approx. 2 cm wide edge.

6. 6

   Spread lettuce strips, grated carrots, corn and turkey breast slices one after the other.

7. 7

   Now you can roll the tortillas up tight. Cut each roll in half. Wrap the wraps firmly in a piece of parchment paper so that they do not fall apart. Close both ends of the paper (re-open one end for eating).

8. 8

   Tip: For on the way you best pack the wraps in a lunch box. Add carrots and cherry tomatoes to nibble on.

Nutrition Facts

KCAL
360 kcal

CARBS
45 g

FATS
6 g

PROTEINS
28 g