Summary

Ingredients

• 6 wrap (s), (wheat tortillas)

For the filling:

• 400 g chicken breast fillet (s)
• some salt and pepper
• Tbsp rosemary
• Tbsp thyme
• 2 tablespoon olive oil
• 2 medium tomato (s)
• 100 g iceber lettuce
• 50 g rocket
• 1 large bell pepper, yellow
• salt and pepper

For the sauce:

• 100 g mustard, medium hot
• 30 g honey
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar, light
• 1 tablespoon ketchup

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Instructions

1. Salt and pepper the chicken breast fillets and place in a flat dish. Mix the herbs with the olive oil and spread over the chicken breast fillets. Cover and marinate in the refrigerator for 1 hour.
2. In the meantime, wash the tomatoes, the lettuce, the rocket and the bell pepper. Cut the tomatoes into slices, lettuce and pepper into strips. Remove the coarse stems from the rocket.
3. Place all ingredients on an extra plate and set aside.
4. For the honey mustard sauce, stir all the ingredients together until creamy and set aside.
5. Lift the chicken breast fillets out of the marinade, drain and fry in a grill pan for about 15 minutes, turning frequently. Wrap the meat in aluminum foil and let it rest for 10 minutes, then cut into slices.
6. Heat the wraps one after the other in a non-fat coated pan for 1-2 minutes on each side. Brush the hot wraps with approx. 1 tablespoon of the sauce and cover the middle with lettuce, rocket, paprika and tomatoes. Then salt and pepper and place the chicken strips on top, roll up into bags and secure with a toothpick.