Baked spicy coconut wraps

Ingredients for 4 servings:

• 200 g turkey breast
• 1 small can of pineapple, cut into pieces
• 1 small can of coconut milk
• 1 large bell pepper(s), finely diced
• 2 clove(s) garlic, chopped or squeezed
• 1 large onion(s), chopped
• some salt and pepper, pepper
• some soy sauce
• some sambal oelek
• 4 tortilla wraps
• n. B. Cheese (Emmental or pizza cheese), grated
• possibly chili powder or curry powder or ginger powder
• e.g. flour or cornstarch
• some water, cold
• 1 cup Basmati, cooked

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Tortilla wraps with coconut meat

Cook the rice according to the package instructions. Cut the turkey breast into bite-sized pieces. Season with salt and pepper and fry in oil in a wok over high heat. Next, sauté the onion and garlic, then add the pineapple and bell pepper. Deglaze with the coconut milk and season with soy sauce, sambal oelek, salt, and pepper (and perhaps a little chili powder, curry powder, or ginger powder). Add the meat and thicken the sauce with a “Gmachtl” (flour or cornstarch mixed with cold water). Next, spread the rice on the tortilla wraps and pour the sauce on top. Roll up the wraps and layer them in a baking dish. Sprinkle with cheese. Briefly bake in a preheated oven at 190°C (375°F) until golden brown. A dish for those who like to experiment—it really tastes delicious.