Curry Chicken Wrap

Name: Curry Chicken Wrap
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Chicken filets (à approx. 75 g); 1-2 TEASPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Pineapple (canned); 3 (approx. 100 g) Spring onions; 1 disc (50 g) cooked ham; several sheets Picking salad; 200 g Double cream cream cheese; 2 TABLESPOONS Mango Chutney; 7-10 Tbsp Curry; 4 (à 45 g g) Tortillas or thin flat bread; 7-10 Tbsp cherry tomatoes

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Chicken filets (à approx. 75 g)
1-2 TEASPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Pineapple (canned)
3 (approx. 100 g) Spring onions
1 disc (50 g) cooked ham
several sheets Picking salad
200 g Double cream cream cheese
2 TABLESPOONS Mango Chutney
7-10 Tbsp Curry
4 (à 45 g g) Tortillas or thin flat bread
7-10 Tbsp cherry tomatoes

Directions

1
Wash the chicken fillets, dab dry and fry in hot oil for about 12 minutes. Season with salt and pepper, cool and cut into fine slices. In the meantime drain pineapple, collect the juice and measure 100 ml.
2
Finely chop the pineapple. Clean and wash spring onions and cut into fine rings. Cut ham into fine strips. Clean, wash and pluck salad into bite-sized pieces. Mix cream cheese, chutney and pineapple juice.
3
Season with salt, pepper and curry. Stir in chicken, pineapple, spring onions and ham. Brush the wraps with the mixture, spread the salad on top and roll up. Wrap in tin foil until ready to eat.
4
Add small skewers with cherry tomatoes.