Chicken wrap with delicious cream cheese

Ingredients for 2 servings:

• 4 wraps
• 1 cucumber(s)
• 6 lettuce leaves
• 8 cocktail tomatoes
• 300 g chicken breast
• 1 tsp chicken seasoning
• 2 tbsp oil
• 300 g herb cream cheese
• e.g. oregano
• e.g. basil
• 4 tsp mustard, medium hot
• 4 tbsp milk
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the lettuce and cut into strips. Slice the cucumber and halve or quarter the cherry tomatoes, depending on their size. I put the lettuce, cucumber, and tomato each in their own bowl. For the marinade, mix together the herb cream cheese, mustard, and milk and add a little salt. For a light version, simply use low-fat cream cheese; this can be wonderfully spiced up with basil and oregano. The marinade goes into another bowl. Wash the chicken breast, pat dry with kitchen paper, and cut into bite-sized pieces. Mix the oil with the roast chicken seasoning and spread it over the sliced ​​chicken breast with a brush. You can also massage it in with your fingers. Fry in a hot pan on all sides until light brown, then cook on medium heat for about 4 minutes on each side. Place the wraps on a plate and heat in the microwave for 20 seconds. Now it’s time to add the toppings, otherwise the flatbreads will become hard. I have all the ingredients on the table, so everyone can top their wraps and eat them right away. Spread the wrap with the cream cheese filling, leaving a small border free. Top with lettuce, cucumber, tomatoes, and chicken. Fold the flatbread in from the bottom first, then close the left and right sides. It tastes good cold, too!