Chicken nugget wraps

Ingredients for 2 servings:

• 3 wrap(s) (multigrain or wholegrain)
• 300 g chicken breast
• ¾ cup whole wheat flour
• 1 cup breadcrumbs (preferably whole wheat) or 1 stale whole wheat roll
• 1 egg(s)
• salt and pepper
• Paprika powder
• 1 tbsp olive oil
• 1 tbsp butter
• 1 iceberg lettuce
• 2 large vine tomatoes
• 3 m.-large gherkins
• 1 m.-sized onion(s)
• 2 small roasting peppers or chili peppers (depending on your sensitivity)
• ¼ apple of your choice
• 1 clove(s) garlic
• ½ small shallot(s)
• 4 pieces of ginger, approx. 1 x 1 cm each
• 1 piece(s) horseradish, approx. 1 x 1 cm
• ½ tsp balsamic vinegar or rice vinegar
• 1 small chili pepper(s), dried
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1 ½ lemon(s), juice
• 1 ½ tsp tomato paste
• 3 small date tomatoes
• ½ tsp honey
• 1 tsp soy sauce
• salt and pepper
• some chili powder
• 1 cup of sour cream, approx. 150 – 200 g
• ¼ tsp salt, approx.
• ¼ tsp paprika powder, approx.
• ¼ tsp cumin, approx.
• ¼ tsp coriander, approx.
• ¼ tsp chili, approx.
• ¼ tsp turmeric, approx.
• e.g. chopped parsley
• n. B. Herbs of Provence

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

sugar-free

For the sauce, first wash the bell peppers and apple. Peel the garlic, shallot, ginger, horseradish, and apple. Finely chop the garlic, shallot, bell pepper, ginger, horseradish, and apple. Sauté everything except the apple in sesame and olive oil until crispy. Add tomato paste and mix in the remaining ingredients. Finely chop the tomatoes and add them. Mix with about 25 ml of water. Puree and remove from the heat. Cut the meat into pieces about 0.5 cm thick (length and width like a normal nugget). Make a breading grid with flour, egg, and breadcrumbs (you can use a whole-wheat roll with a coarse grater for the breadcrumbs if desired). Season the egg with salt, pepper, and paprika and whisk to combine. Bread the meat pieces. Fry in a pan with 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat for about 3-4 minutes on each side. For the wrap, wash the tomatoes and cut them into thin slices. Cut the gherkins into thin slices. Wash the iceberg lettuce and tear off the leaves. Peel the onion and slice it into thin rings. For the sour cream, mix the sour cream with all the spices (about 1/4 teaspoon of each spice). Fill the wraps as desired.