Wash the fillets and pat them dry. Fry in hot oil for 5-6 minutes on each side. Season and let cool off
Wash the chives and chop finely. Peel garlic and press through. Mix both with mayonnaise, yoghurt and lemon peel. Seasoning
Finely dice the toast. Roast in hot fat. Cool down. Clean, wash and cut salad into fine strips. Halve fillets lengthwise, cut into thin slices. Mix everything with parmesan and sauce, up to 8 tablespoons.
Spread each wrapper with 1 tablespoon of sauce, place a little salad mix on top, leaving a rim free all around. Roll up, cut in half diagonally. Wrap in parchment and tie up with kitchen string