Turkey Wraps
Ingredients
- Ingredients
- 350 milliliters Pastry flour
- salt
- 4 Tbsps vegetable oil
- 2 Tbsps freshly chopped Fresh herbs (i.e coriander, parsley)
- 350 grams turkey breasts
- 400 milliliters Vegetable broth
- 1 sprig Lemongrass
- 1 Star anise
- Pastry flour
- 2 Tomatoes
- 50 grams black Olives (pitted)
- 1 Avocado
- 350 grams cream cheese
- 1 Tbsp Lime juice
- Chili powder
Preparation steps
Combine the flour, 1/2 teaspoon salt, and 2 tablespoons of oil in a bowl. Add approximately 120 ml (approximately 1/2 cup) of water to the flour. Knead into a smooth dough. It should not stick to your hands. Divide the dough in half and knead the herbs into half of it. Form the dough into balls and cover with a damp cloth. Let it rest for about 30 minutes.
Rinse the turkey. Bring the broth to a boil with the lemongrass, star anise, and 1 teaspoon of salt. Add the turkey and cook over low heat for about 12 minutes, do not bring to a boil. Remove the turkey from the broth and let cool.
Divide the dough into 8 large portions and roll each into a ball. Flatten out into thin patties.
To bake, heat oil in a pan and cook the dough until golden brown and they form small bubbles. Cook on each side for only about 1 minutes so it doesn't dry out.
Rinse the tomatoes, cut into quarters, remove the core and stem. Cut the quarters into thin strips. Drain the olives and cut into thin strips. Peel the avocado, cut in half, remove the seed and cut the flesh into strips. Stir the cream cheese with lime juice, salt, and chili powder until creamy.
Spread the cream onto each piece of dough. Cut the turkey into strips. Place the turkey on the dough with the other prepared ingredient on the bottom third of each dough. Roll, cover, and refrigerate for at least 20 minutes. To serve, cut into 3-4 cm (approximately 1-1 1/2 inch) wide pieces and serve immediately.
