Mix the yogurt with the pepper, honey and oregano. Season with Worcestershire, Tabasco and sea salt. Set aside.
Brown the onion in 45 mL of oil. Add the peppers and let cook over medium heat for 2 minutes. Fold in the avocado and mango, sauté quickly without overcooking. Set aside.
Cook the bison in the rest of the oil over high heat for 30 seconds each side.
To fill tortillas, brush the centre with the yogurt sauce. Place the bison on the centre of the tortillas. Cover with the mixture of fruits and vegetables. Sprinkle with cheese and top with a few leaves of lettuce. Roll the sandwiches and serve.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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