Chicken wrap with mango and curry yogurt

Ingredients for 4 servings:

• 4 flour tortillas
• 500 g chicken breast
• some paprika powder
• 1 mango(s), ripe
• 8 lettuce leaves
• 120 g yogurt, 3.5% fat
• 1 tsp curry powder
• 1 tbsp lemon juice
• some salt and pepper
• some olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the chicken breast, pat dry, and season with salt, pepper, and paprika. Peel the mango, cut the flesh down to the core, then cut into thin strips. Wash the lettuce leaves, spin them dry, and tear them into small pieces. For the sauce, mix the yogurt with the curry powder and lemon juice and season with salt and pepper. Sear the chicken breast whole on both sides in a pan with a little olive oil. Reduce the heat and let the meat cook until cooked through. Remove from the pan, let cool, and then cut into thin strips. Heat the wraps one after the other in the pan without fat and remove. Spread with the yogurt sauce and top with the lettuce leaves, mango, and chicken strips. Fold the sides of the wraps towards the middle and then carefully roll them up. Halve the wraps and serve on plates.