Summary

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

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Instructions

1. 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.
2. 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.
3. Fold the wrap (first fold up from below, then right side to left and left side to right).