Chicken Wrap
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 9 wrap (s) (tortilla wraps)
- 500 g chicken breast
- 300 g crème fraîche
- 1 can pineapple, cut into pieces
- 3 tablespoon sunflower oil
- Curry powder
- turmeric powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast, dry it and cut it into strips
- Heat the sunflower oil in a pan and fry the chicken breast strips until juicy.
- Before taking the pan off the heat, add the curry powder and turmeric to the pan and stir so that everything turns yellow.
- Remove the chicken breast strips from the pan and place on a plate.
- Stir the liquid that is left in the pan into the crème fraîche and season with salt, pepper and more curry powder and turmeric.
- Preheat the oven to 100 ° C and place the wraps individually in it and warm them up for about 10 seconds, so that they become soft and do not break when rolling.
- Now fill the warm wraps. To do this, spread the crème fraîche over the whole wrap, arrange the chicken breast strips and the pineapple pieces on a line and fold the wrap at the top and bottom of the line and then roll up parallel to the line. Cut the rolled up wraps in half and serve.
- Notes: The wraps can be eaten a few hours later after preparation or if they are well chilled. They can be varied as desired, e.g. with thinly sliced iceberg lettuce and paprika.
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