Chicken and pepper wraps

Ingredients for 6 servings:

• 400 g chicken
• 1 bell pepper(s), red, orange or yellow
• 2 tomatoes
• ½ head of iceberg lettuce
• 6 tortillas
• 100 g cream cheese
• 1 tbsp, heaped parsley
• 1 tbsp, heaped chives
• some milk
• salt and pepper
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

tastes good even cold

Dice the meat, tomatoes, and bell peppers. Cut the iceberg lettuce into strips, then into chunks. Chop the parsley and chives. Mix the cream cheese with the herbs, add a little milk for creaminess and spreadability, and season with salt and pepper. Fry the chicken cubes in a pan with a little neutral oil until all over, then add the bell peppers and tomatoes and fry briefly. Season with salt and pepper. Heat the tortillas briefly in the microwave or oven, then spread with the cream cheese and top with some lettuce and the chicken and vegetable mixture. Roll up and you’re done.