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Chicken wrap

updated

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Ingredients for 2 servings:

  • 2 wraps
  • 1 chicken breast (250 g)
  • 4 leaves of iceberg lettuce, finely chopped
  • ½ can corn kernels, drained
  • 1 large tomato(s), diced
  • 1 handful of cheese, grated
  • 3 tbsp ketchup
  • 1 tsp, heaped paprika powder, smoked
  • pepper
  • 150 ml natural yogurt
  • 2 tbsp dill, chopped
  • 1 tsp lemon juice
  • Salt
  • Oil for the pan

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Wrap with chicken breast and lots of vegetables

Flatten the chicken breast, place it in a freezer bag with all the marinade ingredients, and let it marinate. Combine the dressing ingredients and stir in the corn and lettuce. Fry the chicken in a pan with a little oil until tender, then cut into strips. Briefly heat the wraps in a pan (without oil!), place them on plates, top with chicken, cheese, lettuce, and tomatoes, and roll them up. Fold over the end of the wrap and secure with toothpicks if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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