Chicken wrap

Ingredients for 6 servings:

• 9 wraps (tortilla wraps)
• 500 g chicken breast
• 300 g crème fraîche
• 1 can pineapple, in pieces
• 3 tbsp sunflower oil
• curry powder
• e.g. turmeric powder
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

easy, quick to prepare and individually variable

Wash the chicken breast, dry it, and cut it into strips. Heat the sunflower oil in a pan and fry the chicken breast strips until juicy. Before removing the pan from the heat, add the curry powder and turmeric to the pan and stir until everything turns a nice yellow color. Remove the chicken breast strips from the pan and place them on a plate. Stir the liquid left in the pan into the crème fraîche and season with salt, pepper, and more curry powder and turmeric. Preheat the oven to 100°C and place the wraps one at a time in the oven and heat for about 10 seconds. This will make them soft and prevent them from breaking when rolled up. Now fill the warm wraps. Spread the crème fraîche all over the wrap, arrange the chicken breast strips and pineapple pieces in a line, fold the wrap over the top and bottom of the line, and then roll it up parallel to the line. Cut the rolled up wraps in half and serve. Notes: The wraps can be eaten immediately after preparation or well chilled a few hours later. They can be varied as desired, for example, with thinly sliced ​​iceberg lettuce and bell peppers.