PREPARATION

Prepare the tortillas and keep them warm.

Peel the apples, cut into eight (half moons), and cook briefly in some limoncello. Cut the quail fillets into cubes.

Let the butter melt, sprinkle generously with sugar and let simmer. Add the stock from the apples (the limoncello so) and mustard. Mix well.

Season the fillets with salt and pepper and glaze the meat and apples on the grill together regularly with the juice. This keeps them nice and juicy yarn evenly.

Then wrap all the tortillas and sprinkle with “marinade”. Enjoy your meal.