Hot Chicken Wraps
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 tortilla (s)
- 1 cup sour cream
- 2 chicken breasts
- 1 tomato (s)
- 100 g iceber lettuce
- 1 can mushrooms, sliced
- Curry powder
- 4 teaspoon sambal oelek
- 1 tablespoon orange juice, alternatively pineapple, coconut or similar.
- 200 g cheese (ratin cheese or Emmentaler), rated
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Cut the chicken breasts into small pieces and marinate in 2 teaspoons of sambal oelek. Mix three quarters of the sour cream with the remaining sambal oelek and 2 teaspoons of curry powder. Season to taste with orange juice. Wash the tomato and cut into thin slices. Cut the iceberg lettuce into strips and drain the mushrooms. Prepare tortillas.
- Heat some oil in a pan, fry the marinated chicken with the mushrooms and the rest of the sour cream. If the mixture is too runny, thicken it with a little cornstarch. When the meat is well done, put approx. 3 tablespoons of it on a wrap, sprinkle with grated cheese, place 2 slices of tomato on top, sprinkle some iceberg lettuce on top and finally pour 1 tablespoon of the curry-cream mixture over it.
- Fold the wrap (first fold up from below, then right side to left and left side to right).
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