Turkey and lemon aioli wraps

Lemon and caper aioli

• 1 garlic clove
• 3 pieces lemon zest
• 12 pickled capers, drained
• 2 egg yolks
• 2 tsp Dijon mustard
• 1 - 2 tsp lemon juice
• 250 g grapeseed oil
• 1 pinch sea salt

Turkey wraps

• 500 g water
• 200 g skinless turkey breast, cut into strips (3-4 cm)
• 1 pinch salt, plus extra to taste
• 1 pinch ground black pepper, plus extra to taste
• 1 - 2 tsp grated lemon zest, no white pith
• 2 tortillas
• 20 g rocket leaves
• ½ Lebanese cucumber (approx .30 g), peeled into ribbons
• ½ carrot (approx. 30 g), peeled into ribbons
• 1 - 2 radishes, cut into thin slices