Chicken Wrap

Name: Chicken Wrap
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 4 Chicken filets (à approx. 175 g); 2 TABLESPOONS Oil; 1 (approx. 200 g) small lettuce; 500 g Carrots; 1 collar Chives; 2 Garlic cloves; 100 g mayonnaise; 200 g low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packages (245 g each; 4 pieces each) Wrap tortillas; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

4 Chicken filets (à approx. 175 g)
2 TABLESPOONS Oil
1 (approx. 200 g) small lettuce
500 g Carrots
1 collar Chives
2 Garlic cloves
100 g mayonnaise
200 g low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packages (245 g each; 4 pieces each) Wrap tortillas
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat oil in a large coated pan, fry fillets in it at medium heat while turning for 10-12 minutes. In the meantime, clean the salad, remove the leaves, wash and spin dry.
2
Peel, wash and cut the carrots into small cubes. Wash the chives and dab dry. Cut half into fine rolls. Peel garlic and cut into fine cubes. Mix mayonnaise, yoghurt, garlic and chives.
3
Season to taste with salt and pepper. Cut the meat into thin slices. Heat tortillas in a pan over medium heat for 2-3 seconds on each side. Spread tortillas with yoghurt dip. Cover the upper half of the wrapper with lettuce, meat, carrots and chives.
4
Sprinkle with dip again, fold the lower half upwards, roll up. Wrap parchment strips around it and tie up kitchen string.