Greek-style wrap with grilled chicken breast

Ingredients for 4 servings:

• 20 g brown sugar
• 75 g honey
• 130 g mustard, medium hot
• e.g. mayonnaise
• dashes lemon juice
• 150 g Greek yogurt
• 200 g sour cream
• 2 garlic cloves
• dashes vinegar
• e.g. salt and pepper
• Pinch(s) of sugar
• 2 chicken breasts, approx. 400 g
• 1 head of romaine lettuce
• Pack of arugula
• 1 onion(s), red
• 4 tomatoes
• 1 pack of feta cheese, approx. 200 g
• BBQ rub (e.g. Magic Dust or similar)
• 1 pack of wrap(s), approx. 320 g

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

with BBQ rub, honey mustard sauce, garlic dip and feta cheese

For the honey mustard sauce, heat all ingredients except the mayonnaise in a saucepan and stir together. Once all ingredients are well blended, remove the pan from the heat and let cool. Then stir in the mayonnaise until smooth. Season with salt and pepper. For the garlic dip, combine all ingredients. Press in the garlic and season with salt and pepper. If you don’t like garlic, simply omit it or reduce the amount. Transfer the sauces (if available) to sauce dispensers. For the filling, rinse the chicken breasts with cold water. Halve large chicken breasts lengthwise to create two thinner pieces. Season with a BBQ rub to taste. Slice the tomatoes and marinate with vinegar, salt, and parsley. Cut the onion into thin half rings. Dice the feta cheese. Finely chop and wash the romaine lettuce. Wash the arugula and spin dry thoroughly. Preheat the grill. Gather all ingredients. Grill the chicken breast on a hot grill. Alternatively, you can also cook it in a pan. Cut the cooked chicken breast into strips and stuff it into the wrap with the other ingredients. Spread the sauces over the ingredients. Roll up the wrap and serve.