Family and Kids

  • ½ teaspoon vegetable oil
  • 100 g (3½ oz) turkey breast, thinly sliced
  • 1 tablespoon clear honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 soft flour tortillas
  • 50 g (2 oz) bean sprouts
  • ¼ red pepper, cored, deseeded and thinly sliced
  • ¼ onion, thinly sliced
  • 25 g (1 oz) mangetouts, sliced
  • 2 baby sweetcorn, thinly sliced

Heat the oil in a frying pan over a moderate heat and add the turkey to the pan. Stir for 1–2 minutes until cooked through. Reduce the heat and stir in the honey, soy sauce and sesame oil, making sure that the turkey is well coated. Set aside to cool.

Assemble a wrap by placing half the turkey mixture down the centre of a tortilla. Add half the bean sprouts and pepper, onion, mangetouts and baby sweetcorn. Repeat with the other tortilla. (Alternatively, retain the remaining tortilla and mixture for use another day; the mixture will keep for up to 24 hours in the refrigerator.)

Roll up the tortilla securely and wrap in nonstick baking paper (clingfilm can make the wrap rather soggy).

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