Bart's Recipes
Wash the large leaves of romaine or iceberg lettuce thoroughly under cold running water and pat them gently dry with a clean tea towel. Cut the half red bell pepper into the thinnest possible strips, grate the half carrot finely, and slice the cucumber into thin rounds.
Lay the dry lettuce leaves flat before you on a work surface. Spread the inside of each leaf evenly with half a tablespoon of hummus. Immediately distribute the organic turkey fillet slices in a single layer over the spread leaves.
Place the bell pepper strips, grated carrot, and cucumber slices lengthwise on top of the turkey fillet. Finally sprinkle the sprouts over the filling. Roll the lettuce leaves tightly and carefully from the wide or sturdy edge into a compact wrap.
Place the rolled wraps seam-side down on a flat plate so they don't unfold on their own. Serve them whole or cut the wraps diagonally in half once for easier hand-eating.
