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Suzanne Call
Stuffed naan bread with spicy turkey fillet
Naan bread with a filling of onion, broccoli, turkey breast, spinach, feta and yoghurt.
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Ingredients
Directions
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Chop the onion and cut the broccoli into small florets. Boil the broccoli in water for 3 minutes with salt if necessary.
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Prepare the turkey fillets with the seasoned parchment paper according to the instructions on the packaging. Bake them 8 minutes per side.
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In the meantime, stir the oil in a stirring stir fry the broccoli florets with the onion and curry powder for 2 minutes on medium heat.
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Add the spinach and stir-fry for another 1 min.
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In the meantime, mix the yogurt with the water and crumble the feta above it. Stir well.
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Heat the flatbreads according to the instructions on the package.
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Cut the turkey fillet lengthwise in half and then into strips of 1 cm.
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Halve the flat, cut open and fill with some vegetables, turkey breast strips and 1el sauce per flat. Serve with the rest of the vegetables and sauce.
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Nutrition
520Calories
Sodium0% DV1.175mg
Fat31% DV20g
Protein88% DV44g
Carbs13% DV39g
Fiber28% DV7g
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