Mix milk and eggs with the whisk of the hand mixer. Add flour and some salt and stir in. Leave to swell for about 10 minutes. For the chicken wraps, heat oil in a pan (approx. 25 cm Ø) and bake 6 thin pancakes in it one after the other.
Cut the chicken filet into thin strips. Heat oil in a pan. Fry the meat in it while turning. Season with salt and pepper. Peel and coarsely grate the carrots. Clean, wash and cut the salad into strips.
Mix mayonnaise and yoghurt, season with salt and pepper. Wash the chives. Put 12 chives aside, cut the rest into small rolls. Mix the salad ingredients with half of the chive sauce, put on 3 pancakes and roll up.
Cut the pancakes in half and tie them together with one chive stalk each. For the tuna wraps, drain the tuna and cut it into pieces. Clean, wash and cut the tomatoes into small cubes.
Clean, wash and cut the salad into rough strips. Mix mayonnaise, sour cream, lemon juice and oil. Season to taste with salt and pepper. Fold in capers. Mix the tuna, lettuce and tomatoes with the salad dressing and place on the remaining pancakes.
Roll up, halve and tie together with chives. Arrange wraps on a plate and garnish with lemon slices. Add the rest of the chive sauce extra.