Wraps with crispy chicken and sauce

Ingredients for 4 servings:

• 1 pack of wrap(s)
• 1 pack of chicken nuggets or chicken chips or mini schnitzel (frozen)
• 1 small head of iceberg lettuce
• 1 cucumber(s)
• 1 tomato(s)
• 1 bell pepper(s), red
• 1 bottle of salsa (Texicana salsa)
• 1 can kidney beans, drained
• 1 can corn kernels, drained
• 5 tbsp ketchup
• 1 onion(s)
• 1 clove(s) garlic
• 25 g butter
• Paprika powder, hot or sweet
• n. B. Cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with wrap suggestion

For the wraps, bake the chicken pieces in the oven at 180°C for 20-30 minutes. Meanwhile, for the sauce, finely chop the onion, bell pepper (cleaned), and garlic and fry them in a pan with butter. Then deglaze with the salsa and add the ketchup. If you like, you can rinse the salsa bottle with a little water and then add it to the sauce. Finally, add the kidney beans and corn and season with a little paprika. If it’s too runny, reduce over low heat until the desired consistency is reached. Shortly before the end of the cooking time, moisten the wraps and heat each wrap for 1 minute in the microwave (not too many at once) or bake them briefly in the oven. Wash the iceberg lettuce and cut into strips, and also finely chop the cucumber. At the table, everyone can combine the chicken pieces, vegetables, lettuce, and sauce as they wish. The whole thing can be complemented with minced meat and other vegetables as well as grated cheese and can thus create a varied party menu.