In a pan, heat the olive oil and sauté onions until they are translucent and then take on a nice golden color. Add a pinch of sugar halfway through cooking to help them caramelize. Remove and set aside.
To roast the red pepper either cook it directly on the gas stove using tongs until the skin is black and bubbles appear or broil it in the oven until the same is achieved. Both methods require turning the pepper frequently. Then, add it to an air-tight container so that it sweats for 15 minutes. This will make removing the skin much easier. Once you’ve removed the skin, also remove the core and cut it in julienne slices. Set aside.
Next, heat the tortillas in the pan and add the onions, roasted red pepper, parmesan cheese and turkey. Remove the wrap and fold each end of the tortilla and roll completely. Cut the wrap in half and serve promptly.
250 grams of your favorite thinly sliced turkey
2 tablespoons of olive oil
1 pinch of sugar
Salt and pepper to taste
1 roasted red pepper, julienned
100 grams of fresh grated parmesan cheese
4 large wholegrain tortillas
For delicate, lean meats like roast, nothing pairs better with it than smooth wines like this Reserva Merlot. Black fruit flavors and friendly tannins accentuate the sweet caramelized onions flavors and the smoked hints in the red pepper.