Tortilla with vegetables Julienne
- 1h 30 min
- very easy
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Ingredients
- 1 package of Turkey Breast Schnitzel
- 4 large tortillas
- julienne vegetables *: young carrots, fresh cucumber with skin
- 1 large red onion
- 2 cloves of garlic
- cherry tomatoes
- Lemongrass (optional)
- oil
- bunch of thin chives
- 2-3 limes
- fresh coriander leaves, fresh mint leaves
- 1 chili pepper
- salt and pepper
Preparation
- Cut the marinated meat pieces into small pieces and fry them for a few minutes in canola oil, adding salt and pepper to taste.
- From the cucumber, which has been cut lengthwise, we cut out the insides. Cut the thus prepared cucumber and young carrots into thin strips (Julienne), and tomatoes into quarters.
- Heat the tortilla in a dry skillet (like a pancake) being careful not to burn it. Remove it from the pan and arrange the meat pieces, vegetable strips, onion rings and tomatoes on it.
- You can sprinkle the inside with lime juice. Wrap tortillas and gently tie with chive string. A *julienne is a technique for cutting vegetables into thin strips of equal length.
