Curry chicken wraps

Ingredients for 6 servings:

• 6 flour tortillas
• 600 g chicken breast fillet(s)
• 200 g curry sauce
• 6 leaves of iceberg lettuce
• 3 spring onions
• 1 bell pepper(s)
• 1 small can of corn
• e.g. cream cheese
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 20 minutes

light summer food

It’s best to prepare the chicken breast 2-3 hours in advance. Wash the chicken breast fillet and pat it dry. Then cut it into small, bite-sized pieces. Place it in a bowl and marinate it with the curry sauce. Let it marinate in the refrigerator for 2-3 hours. In the meantime, chop the bell pepper, lettuce, and spring onions into small pieces. Fry the bell pepper in a pan with a little oil and add the chicken. Finally, stir in the spring onions and corn. Heat until hot. Season with salt and pepper. In the meantime, prepare the wraps according to the package instructions. If you like, you can spread the wraps with cream cheese, then add the iceberg lettuce and the chicken and vegetable mixture, and roll them all up. Approx. 578 kcal per serving.