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 the chicken breast, dry it and cut it into strips
2. Heat the sunflower oil in a pan and fry the chicken breast strips until juicy.
3. Before taking the pan off the heat, add the curry powder and turmeric to the pan and stir so that everything turns yellow.
4. Remove the chicken breast strips from the pan and place on a plate.
5. Stir the liquid that is left in the pan into the crème fraîche and season with salt, pepper and more curry powder and turmeric.
6. 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.
7. 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.
8. 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.