🌯 Turkey, Rice and Vegetable Wrap

Ingredients

• 🫓2 large whole wheat tortillas
• 🦃10.5 oz (300 g) turkey breast
• 🍚1/2 cup uncooked (3.5 oz / 100 g) rice
• 🫑4 oz (120 g), about 1 medium red bell pepper
• 🌽1/2 cup (80 g) sweet corn
• 🧅3 oz (80 g), about 1/2 medium onion
• 🥛1/4 cup (60 g) plain Greek yogurt
• 🫒1 tbsp (15 ml) olive oil
• 🍋1 tsp lemon juice
• 🧂1 pinch salt
• 🌿1 pinch black pepper

• Recipes with turkey breast
• Recipes with rice
• Recipes with red bell pepper
• Recipes with corn kernels
• Recipes with onion
• Recipes with lemon juice

How to make it, step by step

1. Put the rice in a saucepan with twice as much water and a pinch of salt, bring to a boil, cover and cook over low heat for 15 minutes until the water is absorbed; remove from the heat and let it rest covered.
2. Meanwhile, cut the turkey breast into thin strips and season with salt and pepper. Chop the onion and slice the bell pepper into strips.
3. Heat the oil in a skillet, saute the onion and bell pepper for 4-5 minutes over high heat, remove them, and in the same skillet sear the turkey strips for 4-5 minutes until browned; drain the corn and add it at the end to warm it through.
4. Mix the Greek yogurt with a pinch of salt and a few drops of lemon juice to make the sauce. Warm the tortillas for a few seconds in the skillet or the microwave.
5. Divide the rice, turkey, vegetables and corn among the tortillas, drizzle with the yogurt sauce, roll up tightly and serve.