For the filling:
› 80 gms smoked turkey breast
› 1 piece flour tortilla
› 40 gms roasted bell pepper (deseeded and skin less)
› 20 gms tomatoes (deseeded and cut in julienne)
› 10 gms avocado
› 5 gms Alfa sprouts
› 5 gms Dijon mustard
› 10 gms mayonnaise
› 40 gms cheddar cheese
› 15 gms iceberg lettuce (shredded finely)
› 20 gms onions (sliced)
› 5 gms salt
› 5 gms crushed black pepper
› 15 gms mixed greens
› 10 gms Feta cheese dices
› 15 gms Kalamata olives
› 10 gms cherry tomatoes (cut into half)
› 20 gms red onion rings
› 15 ml vinaigrette dressing
› For the vinaigrette dressing:
› 200 ml white wine vinegar
› 600 ml olive oil
› 50 gms Dijon mustard
› 50 gms sugar
› 20 gms salt
› 20 gms white pepper powder
Recipes
Method For the filling:
› Cut the smoked turkey, tomatoes, peppers and onions into fine juliennes.
› Heat the flour tortilla over medium heat.
› Spread Dijon mustard and mayonnaise on the tortilla , arrange smoked turkey strips with sliced cheddar cheese, roasted red pepper juliennes, tomatoes, Alfa sprouts, iceberg lettuce and onions.
› Fold into a wrap and serve with a side salad.
› For the salad, toss cherry tomatoes, feta cheese, mixed greens, onion rings, avocado slice and Kalamata olives in vinaigrette dressing.
For the vinaigrette dressing:
› Pour all ingredients in a glass bowl and whisk till blended.
› For the roasted red pepper:
› In a baking tray, add bell pepper and marinate with garlic, olive oil, salt, cracked black pepper and chopped fresh thyme.
› Roast in a pre-heated oven for 20 minutes at 220° C.
› Remove and set aside till cold.
› Remove the outer skin and seeds;