Crispy Chicken Wraps

Ingredients for 2 servings:

• 250 g flour
• 125 ml water, lukewarm
• 1 tsp sugar
• 2 tsp salt
• ½ pack of dry yeast
• 1 tbsp olive oil
• 500 g chicken breast
• 2 eggs
• 1 tsp salt
• 1 tsp pepper
• e.g. milk
• 200 g cornflakes
• 50 g breadcrumbs
• 1 tsp paprika powder
• some oil
• 1 cup crème fraîche
• 2 tbsp pesto rosso
• salt and pepper
• Paprika powder
• chili
• 1 bunch arugula

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

For the dough, mix all the ingredients together and knead the dough for about 5 minutes. Let it rest for half an hour, then divide it into 6-8 small balls and roll them out very thinly. Fry in a medium-hot pan without fat for about 1 minute on each side, until the wraps are lightly browned and bubbling. Cut the chicken breast into strips. Whisk the egg with milk, salt, and pepper. Crush the cornflakes in a freezer bag and mix with the breadcrumbs and paprika. Dip the chicken strips first in the egg, then in the cornflake coating, and immediately fry them in a hot pan with oil until crispy. Mix the crème fraîche with the pesto and season to taste. Wash the arugula. Gradually spread the crème fraîche, arugula, and chicken on the wraps, roll them up, and enjoy while they’re still warm! Ideal as a main course for 2 people, or as a snack or for a buffet for 4 people.