Wrap with fried chicken and vegetables
easy
35 mins
35 mins
Ingredients
- 1 red and yellow small pepper
- 1 (approx. 200 g) small aubergine
- 1 Roman salad heart
- 200 g Chicken filet
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 3-4 Tsp Olive oil
- 4 Stem(s) Marjoram
- 100 g low-fat yoghurt
- 7-10 Tbsp Sugar
- 1 package (280 g) Wheat wraps
- 7-10 Tbsp parchment paper
Directions
- 1
Quarter the peppers, clean and wash them. Cut the quarter in half again. Wash and clean the aubergine and cut into slices of about 2 mm. Wash, clean and roughly cut the salad into strips. Wash the meat, dab dry and season with salt, pepper and paprika
- 2
Heat 1 teaspoon of oil in a coated frying pan. Fry the meat for 8-10 minutes, turning occasionally. Wash the marjoram, shake dry and chop the leaves roughly
- 3
Heat 1 teaspoon of oil in a coated frying pan. Fry the pepper strips in it at medium heat for about 8 minutes, turning occasionally. After about half the time, add 3 tbsp. of water, season with salt and pepper and finish cooking. Finally, add half of the marjoram and remove the bell peppers from the pan
- 4
Heat 1-2 teaspoons of oil in a frying pan and fry the aubergine slices for 3-4 minutes while turning. Season with salt and pepper and remove. Mix yoghurt and the remaining marjoram, season with a little sugar, salt and pepper
- 5
Remove the chicken fillets from the pan and cut into slices. Heat the wraps according to the instructions on the packet. Spread lettuce, aubergine, peppers and chicken strips over the upper 1/3 of the wraps, leaving some of the edge free. Sprinkle the filling with yoghurt, then roll up the wraps, cut them in half and wrap each half with parchment paper
Nutrition Facts
350 kcal
40 g
13 g
30 g
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