Summary

Ingredients

• 4 carrot (s)
• 4 small tomato (s)
• 8 tablespoon cream cheese
• 1 tablespoon horseradish (from the jar)
• salt
• pepper
• 2 tablespoon yogurt, low-fat
• 8 slices chicken breast fillet (s), smoked
• 4 stalks basil
• 4 tortilla (s), finished

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Instructions

1. Wash and peel the carrots, cut into fine strips, blanch them in salted water, drain, rinse and drain well.
2. Wash the tomatoes, cut them in half, remove the stem and seeds and cut the pulp into strips about 1/2 cm wide.
3. Mix the cream cheese in a bowl with the horseradish, salt and pepper. Pluck the basil leaves and cut into fine strips. Cut the smoked chicken breast into strips.
4. Brush the tortilla cakes with the horseradish cream cheese cream, cover with strips of carrot and tomato and sprinkle with basil. Spread the chicken breast strips on top and roll up the wraps tightly. To serve, divide once diagonally in the middle.
5. Variant:
6. Instead of smoked chicken breasts, I just took fresh chicken breasts. This is a good alternative for pregnant women.
7. You can vary the filling of the wraps as you like: Slightly smoked turkey breast, cooked ham or thin slices of smoked pork loin also taste good. And when it comes to vegetables, it`s best to decide according to the season: kohlrabi, peppers, zucchini or celery, all cut into thin strips, are possible alternatives.