Summary

Ingredients

• 1 eggplant (s)
• 1 large onion (s)
• 2 chicken breast fillet (s) (for the vegetarian version: 4 large mushrooms and 80 g feta)
• 0.5 ½ small salad, e.g. iceberg
• 200 g tomato (s)
• 1 avocado (s), ripe

For the sauce:

• 250 g yourt
• 2 tablespoon mayonnaise
• 0.5 ½ lemon (s), add the juice
• 2 cloves garlic
• 1 small chilli pepper (s)
• 1 handful herbs, fresh (e.g. basil, parsley, chives)
• Splash Tabasco, green
• salt and pepper
• 12 wrap (s), alternatively tortillas or yufkas
• Paprika powder
• Chilli powder

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Instructions

1. Cut the aubergine into thin slices, fry on both sides and lay out on kitchen paper.
2. Proceed in the same way for the vegetarian version with the mushrooms.
3. Cut the onion into fine rings and fry briefly, set aside. Rinse and pat dry the chicken breast fillets, dice, season with salt and pepper and fry well.
4. Wash the lettuce and cut into strips. Wash the tomatoes, peel and core the avocado, dice both.
5. For the sauce, stir the yoghurt with mayonnaise and lemon juice until smooth. Finely chop the garlic, chilli pepper and herbs and stir in. Season to taste with Tabasco and spices.
6. Now fill the warm wraps, start with a salad, then meat and vegetables and finally some sauce. Roll up, wrap in greaseproof paper and enjoy!
7. For the vegetarian version, the meat is replaced by the mushroom slices and the diced feta cheese.
8. There are some recipes in the database for making the wraps yourself.