4 portions

TORTILLAS

70 g oat flour

120 ml unsweetened almond milk

1 egg

½ tsp sea salt

50 gr finely grated carrot

FILLING

4 slices of turkey breast (150 gr)

4 hearts of palm, each cut in 3 lengthwise

2 mashed avocados

¼ red bell pepper, thinly sliced

SAUCE

120 ml plain unsweetened Greek yogurt

2 tbsp chopped cilantro 

1 tbsp lemon juice

½ tsp sea salt

30 ml water

Prepare the sauce by grinding all the ingredients using an immersion blender. Remove and reserve in the refrigerator.

Put all the ingredients in the blender and process until ground.

In a nonstick skillet, over medium heat, put a little spray of coconut oil and add a quarter cup of mixture and move to distribute the batter. It will begin to detach from the edges, cook it for about 2 minutes or until it browns. Then, with a spatula, flip it over and cook it for another minute. Remove and reserve. Repeat the same with the rest of the batter.

Fill each tortilla with mashed avocado, a slice of turkey breast, 1 heart of palm and strips of paprika. Roll up and cut into 2 pieces, secure each roll with a cocktail stick.

When serving, add the sauce.

Per portion 1 tortilla 230 gr app

Cal: 334.8 P: 16.3 F: 15.4 Cb: 25.8