Wraps with fried zucchini and cashew cream
- Put cashew kernels in a pan, lightly roasted, then let cool. Finely chop 20g, finely grind the remainder. Season the fresh cheese with the ground cashews and the coriander, chili, salt and lime juice.
- Wash zucchini in thin slices. In the hot oil, saute 2-3 minutes on each side, season with salt and pepper. Peel the garlic, crush, then fry briefly. Drain everything on paper towels.
- Wash and dry the rocket. Place the bread in a hot pan briefly until they become pliable. Cover with the cashew cream, the zucchini and turkey breast. Place the rocket on one side, sprinkle with chopped cashews and wrap the loaves tightly. If desired, cut in half and pack in a freshly rinsed jar or container.
Tip: The cashew cream and zucchini can be easily prepared the evening before. Then cool everything and assemble the wraps in the morning.