Chicken in Tortilla Wrap
Chicken wrapped in tortilla with papaya and bell pepper is perfectly balanced: exotic papaya, sliced chicken breast, and curry.
Ingredients
- 250 g small papaya (1 small papaya)
- 200 g red bell peppers (1 red bell pepper)
- 3 spring onions
- 0.5 lime
- 125 g cream cheese (13% fat)
- 50 g mango chutney (2 tbsp)
- 1 tsp red curry paste
- Salt
- Pepper
- 2 tortilla sheets
- 150 g sliced chicken breast
- optional Chinese cabbage
Instructions
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1.
Peel, halve and core the papaya.
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2.
Slice the papaya into thin rounds.
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3.
Quarter the bell pepper, remove seeds, wash and cut into thin strips. Trim and slice the spring onions thinly.
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4.
Squeeze 2 tsp lime juice from half a lime. Mix cream cheese with mango chutney, curry paste and lime juice. Season with salt and pepper. Warm the tortilla sheets in a preheated oven at 80 °C (fan‑forced 60 °C) for a few minutes.
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5.
Place each tortilla sheet on a large piece of cling film and spread a thin layer of the cream cheese mixture.
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6.
Evenly distribute the sliced chicken breast over the tortillas. Top with papaya, bell pepper and spring onions.
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7.
Roll the sheets tightly. Wrap in cling film and twist the ends to secure. Chill for 20 minutes.
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8.
Unwrap and slice into rounds. Serve with optional Chinese cabbage if desired.
