John Myers
Ingredients for 6 servings:
- 1 eggplant(s)
- 1 large onion(s)
- 2 chicken breast fillets (for the vegetarian version: 4 large mushrooms and 80 g feta)
- ½ small salad, e.g. iceberg lettuce
- 200 g tomatoes
- 1 avocado(s), ripe
- 250 g yogurt
- 2 tbsp mayonnaise
- ½ lemon(s), the juice
- 2 cloves garlic
- 1 small chili pepper(s)
- 1 handful of fresh herbs (e.g. basil, parsley, chives)
- dashes Tabasco, green
- e.g. salt and pepper
- 12 wrap(s), alternatively tortillas or yufkas
- Paprika powder
- chili powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Cut the eggplant into thin slices, fry on both sides, and place on a paper towel. For the vegetarian version, repeat the process with the mushrooms. Finely slice the onion and fry briefly, then set aside. Rinse the chicken breast fillets and pat dry, dice, season with salt and pepper, and fry thoroughly. Wash the lettuce and cut into strips. Wash the tomatoes, peel and pit the avocado, and dice both. For the sauce, mix the yogurt with mayonnaise and lemon juice until smooth. Finely chop the garlic, chili pepper, and herbs and stir in. Season to taste with Tabasco and spices. Now fill the warm wraps, starting with the lettuce, then the meat and vegetables, and finally a little sauce. Roll up, wrap in wax paper if desired, and enjoy! For the vegetarian version, replace the meat with sliced mushrooms and diced feta cheese. There are several recipes in the database for making your own wraps.
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