Summary

Ingredients

• 4 chicken fillet (s) (approx. 600 g)
• 2 tablespoons oil
• salt and pepper
• 1 bunch chives
• 2 cloves garlic)
• 200 g mayonnaise (salad mayonnaise)
• 250 g yourt (whole milk)
• 0.5 ½ lemon (s), untreated, remove the zest it
• 3 slices toast
• 20 g butter
• 1 small romaine lettuce (approx. 200 g)
• 50 g parmesan, rated
• 2 packs wrap (s) (80 g each)

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Instructions

1. Wash the fillets and pat dry. Fry in hot oil for 5 - 6 minutes on each side. Season, let cool.
2. Wash and finely chop the chives. Peel the garlic and press it through the press. Mix both with mayonnaise, yogurt and lemon zest. Season with salt and pepper.
3. Finely dice the toast and toast it in the hot butter, then let it cool down. Clean, wash and cut the lettuce into fine strips. Halve the fillets lengthways, cut into thin slices. Mix everything with the parmesan and sauce (except for 8 tablespoon).
4. Spread 1 tablespoon of sauce on each of the wraps, add some salad mixture, leaving an edge free all around. Roll up and cut in half diagonally with a sharp knife. Wrap in parchment paper and tie with kitchen thread.