Wraps with chicken and egg filling
very easy
25 mins
25 mins
Ingredients
- 6 Eggs (size M)
- 1 (approx. 225 g) Mini Romaine lettuce
- 1 (approx. 250 g) red pepper
- 1 package (70 g) Radish sprouts
- 4 Tortilla flat cakes (approx. 65 g each, made from wheat and corn flour)
- 7-10 Tbsp Aluminium foil
- 8-10 Stem(s) Coriander green
- 200 ml Asia sauce
- 200 g Chicken breast cold cuts (thin slices)
- 7-10 Tbsp Aluminium foil
Directions
- 1
Put the eggs in boiling water and boil them for about 9 minutes until hard, quench and peel them. Then cut into slices with an egg slicer. In the meantime clean, wash and cut the salad into strips.
- 2
Peppers clean, wash and cut into fine strips.
- 3
Put the sprouts in a sieve and rinse with cold water. Wrap the flat cakes in foil and warm them up in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 5-7 minutes.
- 4
Wash the coriander, shake dry and pluck the leaves from the stems.
- 5
Remove wraps from the oven and place them next to each other on a work surface. Spread evenly with the sauce, cover with lettuce, sprouts, except for something to garnish, eggs, peppers, coriander, except for something to garnish, and cold cuts.
- 6
Roll up tightly and cut into pieces. Serve, garnish with coriander green and sprouts.
Nutrition Facts
500 kcal
59 g
16 g
29 g
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