Wraps with Spring Vegetables and Turkey Ham

Preparation (about 50 min):

Put the wheat and corn flour in a large enough bowl, season with white pepper and salt. Add the oil, stirring with a whisk, gradually pour in enough water to form a thin batter. Stir until smooth and stand for five to six minutes.

Now, in a coated frying pan, finish baking narrow wraps with very little oil until golden on both sides.

Mix cream cheese with vanilla salt, sour cream or crème fraiche, chili flakes, olive oil and a little bit of cut cress. Spread thinly on wrap, top with slices of smoked turkey breast.

Mix remaining cream cheese mixture with bell peppers, green onions, carrots, arugula and iceberg lettuce well, season with salt and pepper.

Spread amount on turkey breast to edges, roll up wrap and wrap in plastic wrap.

Rest in refrigerator, unwrap and cut in half diagonally. Cut ends straight, place on flat plates and sprinkle cut cress all around.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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