Two wraps with vegetables and turkey

Ingredients for 2 servings:

• 4 large corn tortillas
• 400 g corn from the can
• 5 olives, black
• 100 g mini Roma tomatoes
• 5 fried peppers
• 200 g turkey meat
• 3 shallots
• 10 mushrooms
• 4 leaves of iceberg lettuce
• 100 g natural yogurt
• 1 tsp Sriracha sauce
• 1 tbsp mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a spicy version and one with mustard

Preheat the oven to 190°C fan/convection oven. Drain the can of corn. Thinly slice the olives, mushrooms, tomatoes, roasted peppers, and shallots, cut the iceberg lettuce into thin strips, and cut the turkey into bite-sized pieces. Season with salt and pepper. For the dips to coat the wraps, put 100g of yogurt into two small bowls. Add the sriracha sauce to one and the mustard to the other. Season both dips generously with salt and pepper. Now, in a large pan with 1 tablespoon of oil, sear the turkey pieces on both sides and cook for a further 3 minutes, then remove from the pan and set aside. Sauté the shallots in 2 tablespoons of oil for 3 minutes, then add the mushrooms, roasted peppers, and tomatoes and cook for another 5 minutes. Now add the corn, olives, and turkey pieces and cook for another 5 minutes. Meanwhile, during the last 5 minutes of cooking, warm the tortillas on a baking sheet in the hot oven. Season the filling generously with salt and pepper. Remove the tortillas from the oven and spread with the yogurt mix. Spoon approximately 2-3 tablespoons of the filling from the pan into the center of the tortilla, top with a small handful of iceberg lettuce strips, and roll up. For a more attractive presentation, cut the wrap in half and serve on a plate.