Summary

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

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Instructions

1. Wash, dry, and cut chicken breast into strips
2. Heat 3 tablespoons sunflower oil in a pan over medium-high heat
3. Fry chicken strips until cooked through (74°C/165°F internal temperature), about 7-8 minutes
4. Add curry powder and turmeric to the pan, stir constantly for about 1 minute until the mixture turns yellow
5. Transfer chicken strips to a plate
6. Stir the remaining cooking liquid from the pan into the crème fraîche, then season with salt, pepper, curry powder, and turmeric to taste
7. Preheat oven to 100°C (212°F)
8. Place each wrap in the oven for about 10 seconds to warm and soften
9. Spread the crème fraîche mixture over each wrap
10. Arrange chicken strips and pineapple pieces in a line across the center of the wrap
11. Fold the top and bottom of the wrap toward the line, then roll up parallel to the line
12. Cut each rolled wrap in half and serve