Turkey wraps with hummus and vegetables
Wholemeal tortillas with spiced pan-fried turkey, homemade hummus and plenty of crunchy vegetables, and everyone rolls their own. With shop-bought hummus it is even quicker, and many use a feta cream or cream cheese instead of hummus.
- 30 minTime
- 28 minHands-on
- 4Portions
- ≈ 45 krper portion
- 540kcal per portion
Ingredients for 4 portions
- 250 gChickpeas, cooked, drained (1 tin)
- 1 tbspTahini
- 1Lemon, juice
- 2 clovesGarlic
- 3 ½ tbspNatural yoghurt
- 1 tspCumin, ground
- to tasteSalt
- 450 gTurkey breast fillet
- 1 tspPaprika
- to tasteBlack pepper
- ½Lettuce
- ½Cucumber
- 2Tomatoes
- ½Red onion
- 2Carrots
- 1 tbspRapeseed oil
- 8Wholemeal tortillas
Method
- Hummus: rinse the chickpeas and blend them smooth with the tahini, lemon juice, one garlic clove, the yoghurt and half the cumin. Loosen with a little water if it is too thick and season with salt.
- Cut the turkey into thin strips. Season with the paprika, the rest of the cumin, the other garlic clove, crushed, and salt and pepper.
- Shred the lettuce, cut the cucumber into sticks and the tomatoes into pieces, thinly slice the red onion and coarsely grate the carrots.
- Heat the oil in a frying pan and fry the turkey over high heat for 4–5 minutes, until browned and cooked through.
- Warm the tortillas in a dry frying pan. Spread them with hummus, fill with turkey and vegetables and roll up.
The cost is estimated from Swedish grocery prices.
