Summary

Ingredients

• 4 wheat tortilla (s)
• 500 g chicken breast
• some paprika powder
• 1 mango (s), ripe
• 8 lettuce leaves

For the sauce:

• 120 g yourt, 3.5% fat
• 1 teaspoon curry powder
• 1 tablespoon lemon juice
• some salt and pepper
• some olive oil for frying

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Instructions

1. Pat dry the chicken breast. Season all over with salt, pepper, and paprika. Peel the mango, slice the flesh away from the core, and cut into narrow strips. Wash the lettuce leaves, spin dry, and trim.
2. Make the curry yogurt sauce: mix yogurt with curry powder and lemon juice. Season to taste with salt and pepper.
3. Heat roughly 1 tablespoon of olive oil in a pan over medium-high heat. Sear the chicken breast on both sides for 3-4 minutes per side until golden brown. Reduce heat to medium and continue cooking for 8-10 minutes until the internal temperature reaches 74°C (165°F). Remove from pan, let cool slightly, then cut into thin strips.
4. Heat the same pan to medium heat (no oil). Warm each tortilla for about 1 minute, flipping halfway. Brush with curry yogurt sauce, then layer with lettuce leaves, mango strips, and chicken strips. Fold the side edges toward the center and roll tightly.
5. Cut each wrap in half and serve on plates.