The turkey rolls with vegetables and chia seeds are a tasty, colorful, complete and light main course!

Easy to prepare: the vegetables are precooked by steaming, then become a flavorful filling for these delicious rolls.

The rolls are tossed in corn starch before cooking to create a creamy sauce and to make the dish even more succulent I added chia seeds, a tablespoon of spreadable cheese and a dusting of sweet paprika.

This recipe yields tender meat and a pleasant mouthfeel; turkey breast is lean, and if cooked on a grill it can become dry and tough.

My recipe for turkey rolls with vegetables and chia seeds will make you fall in love with white meat, making it attractive in appearance and flavor.

Portions: 6 People
Cooking methods: Stovetop, Steaming
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients

6 slices turkey breast
1 large zucchini
2 carrots
3 tablespoons spreadable cheese (e.g., cream cheese)
2 teaspoons chia seeds
to taste salt
to taste garlic powder
to taste corn starch
to taste sweet paprika
to taste extra virgin olive oil (EVOO)

Tools

Peeler
Steamer

Steps

Wash the zucchini and the carrots; peel the carrots with a vegetable peeler.
Cut the vegetables into sticks not too large, place them to cook by steaming; alternatively, blanch them for just a few minutes—they should remain crisp.
Once cooked, put the vegetables in a bowl and season with a little salt.
Flatten the turkey slices with a meat mallet.
Season with salt and garlic powder.
Place the mixed vegetables in the center and roll up, securing with toothpicks.
Pour a little EVOO into a skillet and place the roll dusted with corn starch.
Sear both sides over low heat, add a glass of hot water and cook for 10 minutes over low heat.
During cooking sprinkle with sweet paprika, add the chia seeds and the fresh cheese.
Stir and let the sauce reduce until you obtain a thick creamy consistency.