Three Wraps with Meat Filling
Ingredients
- Turkey Wraps (pictured in front)
- 4 Wheat tortillas
- 250 grams turkey breasts
- salt
- peppers
- 1 Beefsteak tomato
- 2 yellow Hungarian wax peppers
- 1 onion
- 1 tsp finely chopped red chili peppers
- 2 Tbsps Tomato paste
- 2 Tbsps vegetable oil
- 70 milliliters Veal stock
- parsley (for garnish)
- Curry ketchup (or regular ketchup, for serving)
- Veal Wraps (rear right)
- 250 grams Veal cutlet
- 2 Tbsps clarified butter
- 2 paprika
- 1 chili pepper
- 1 Beefsteak tomato
- salt
- peppers
- 4 Wheat tortillas
- 1 Tbsp coarsely chopped parsley
- parsley (for garnish)
- Garlic quark (or plain yogurt, for serving)
- Chicken Wraps (rear left)
- 1 Chicken breast
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 garlic clove
- ½ Cucumber
- 1 yellow Bell pepper
- 1 red onion
- 4 Wheat tortillas
- 2 Tbsps Mayonnaise
- 2 Tbsps Ketchup
- Herb quark (or plain yogurt, for serving)
- parsley (for garnish)
Preparation steps
For the turkey wraps: Rinse and dry tomato and wax peppers. Remove seeds and ribs and cut tomato and peppers into wedges. Peel onion and cut into slices, then into half-moons. Cut turkey into bite-sized pieces and season with salt and pepper. Sear turkey in hot oil. Stir in tomato paste and add tomato, onion and chile pepper and simmer until turkey is cooked through. Heat tortillas in preheated oven at 180°C (approximately 350°F) for a few minutes, then remove and top with chicken filling. Roll up if desired and serve with curry (or regular) ketchup.
For the veal wraps: Cut the veal into strips. Rinse chile pepper and cut lengthwise into strips. Rinse tomato, cut out stem and cut tomato into clices. Brown the veal in butter. Season with salt, pepper and paprika. Add chile and tomato and simmer briefly, then sprinkle with parsley. Heat tortillas in preheated oven at 180°C (approximately 350°F) for a few minutes, then remove and top with veal filling. Roll up if desired and serve with quark (or yogurt).
For chicken wraps: Rinse bell pepper and cucumber and cut into cubes. Peel onion and garlic and chop finely. Sear the chicken in hot oil until golden brown all around, then season with salt and pepper. Add bell pepper, onion and garlic and cook until softened and chicken is cooked through. Heat tortillas in preheated oven at 180°C (approximately 350°F) for a few minutes, then remove and spread with mayonnaise and ketchup. Top with chicken mixture, sprinkle with cucumber, garnish with parsley and roll up if desired. Serve with quark (or yogurt).
