Egg Wraps with Turkey, Crunchy Cabbage & Dill

Ingredients

• 3 large (150 g) eggs
• 2 tsp (10 ml) extra-virgin olive oil
• 4 oz (120 g) turkey breast
• 8 1/2 oz (240 g) white cabbage
• 1 oz (30 g) scallions
• 1 tsp (5 g) capers
• 1 3/4 oz (50 g) cucumber, julienned
• 3 oz (90 g) red bell pepper, sliced
• 2 1/2 oz (75 g) plain Greek yogurt, 0%
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh dill

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Method

1. Beat the eggs until no white streaks, pour a third into a pan with half the olive oil, swirl flat, cook 90 seconds, until golden underneath; make three sheets, cool flat.
2. Cut the turkey breast in strips, sear in the rest of the oil 4 minutes, until golden and it reads 165°F (74°C). Shred the cabbage and scallions.
3. Fold the turkey into the Greek yogurt with the capers, lemon juice and half the dill, spread down each sheet, add the cucumber, bell pepper and cabbage, roll tight.
4. Cut the wraps cold on the slant, scatter the last dill over. Sheets and filling keep two days apart.