Chicken wrap with honey mustard sauce

Ingredients for 6 servings:

• 6 wrap(s) , (wheat tortillas)
• 400 g chicken breast fillet(s)
• some salt and pepper
• tbsp rosemary
• tbsp thyme
• 2 tbsp olive oil
• 2 m.-large tomato(s)
• 100 g iceberg lettuce
• 50 g arugula
• 1 large yellow pepper
• salt and pepper
• 100 g mustard, medium hot
• 30 g honey
• 1 tbsp water
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar, light
• 1 tbsp ketchup

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Season the chicken breast fillets with salt and pepper and place them in a shallow dish. Mix the herbs with the olive oil and spread them over the chicken breast fillets. Cover and marinate in the refrigerator for 1 hour. In the meantime, wash the tomatoes, lettuce, arugula, and bell peppers. Slice the tomatoes and cut the lettuce and bell peppers into strips. Remove any coarse stems from the arugula. Place all ingredients on a separate plate and set aside. For the honey mustard sauce, mix all ingredients together until creamy and set aside. Remove the chicken breast fillets from the marinade, drain well, and grill in a grill pan for about 15 minutes, turning frequently. Wrap the meat in aluminum foil and let rest for 10 minutes, then slice. Heat the wraps one after the other in a non-stick pan without fat for 1-2 minutes on each side. Brush the hot wraps with about 1 tablespoon of the sauce and place lettuce, arugula, bell peppers, and tomatoes in the center. Then add salt and pepper and place the chicken strips on top, roll them up into bags and secure with a toothpick.