Curry chicken wrap

Ingredients for 6 servings:

• 500 g chicken breast fillet(s)
• 1 onion(s)
• 2 carrots
• 1 bell pepper(s)
• 2 spring onions
• 2 garlic cloves
• some salad
• 4 slice(s) pineapple from the can
• salt and pepper
• curry powder
• 6 wraps
• 1 banana(s)
• 200 g mayonnaise
• 1 cup of crème fraîche, approx. 150 g each
• e.g. curry powder

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

Cut the meat into 1-1.5 cm cubes, season with salt and pepper, and fry with the diced onions until cooked through, then set aside. Dice the carrots and bell peppers quite finely and braise with the sliced ​​spring onions and crushed garlic cloves in a little curry until tender, but still firm. Let the vegetables cool. Blend the sliced ​​banana with the mayonnaise and crème fraîche using a hand blender. Add the curry. Add the vegetables and meat to the sauce and chill for about 1 hour. Place about 1-2 lettuce leaves and some sliced ​​pineapple in the center of the wraps, depending on their size, and add the filling on top. Wrap the wraps. Tip: I wrap the finished wraps tightly in cling film and chill them for 1-2 hours before eating. But this isn’t necessary.