Mediterranean chicken wrap

Ingredients for 8 servings:

• 8 tortilla(s), approx. 28 cm diameter
• 1 kg chicken breast fillet(s)
• Fat, for frying
• n. B. Spice mix (Gyros)
• 2 bowls of cherry tomatoes
• 2 bunches of flat-leaf parsley
• 2 m.-sized vegetable onions
• 300 g feta cheese
• 300 g cream cheese
• 1 tbsp paprika powder
• 1 tbsp coarse sea salt
• Cayenne pepper
• rosemary
• 1 red chili pepper(s)
• 3 medium-sized garlic cloves
• 1 head of iceberg lettuce
• 1 cup lemon juice, freshly squeezed
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wheat tortilla with chicken breast fillet, salad and feta spread

Thoroughly wash and dry the tomatoes, lettuce, parsley, and chili. Grind the spices together in a mortar and pestle, then mix thoroughly with the feta and cream cheese. Finely chop about a third of the parsley and the red chili and fold in. Finally, press the garlic into the feta cream. Season to taste with a dash of lemon juice, if desired. Sear the chicken in the frying fat until crispy, then cook at a low temperature. Season with gyro seasoning, if desired. Chop the tomatoes and remove some of the seeds, if desired. Mix thoroughly with the finely chopped onion and the remaining chopped parsley, and finish with a little salt, a dash of olive oil, and a squeeze of lemon juice. Cut the salad into bite-sized pieces. Heat the tortillas according to the instructions, spread thinly with the feta cream, and then fill with the tomato salad, chicken, and iceberg lettuce, then wrap them up in a cone. Tip: Feta cheese and cream cheese can also be light products. There’s no difference in taste.