Chicken Pepper Wraps

Ingredients

• 1 clove garlic
• 3.5 tbsp lemon juice
• Salt
• Pepper
• 5 tbsp olive oil
• 600 g Chicken breast fillet
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 100 g Baby spinach
• 80 g salad cream (4 tbsp)
• 80 g yogurt (1.5% fat) (4 tbsp)
• 8 tortilla sheets

Instructions

1. 1.

   Peel garlic, press into a bowl and mix with 3 tbsp lemon juice, salt, pepper and olive oil.

2. 2.

   Rinse chicken breast fillet under cold water, pat dry, coat with the marinade and let sit for about 2 hours.

3. 3.

   Meanwhile wash, trim and slice bell peppers into strips. Wash spinach and spin dry.

4. 4.

   Cook chicken in a non‑stick pan over medium heat for 5 minutes.

5. 5.

   Add pepper strips to the chicken and cook together for another 5 minutes.

6. 6.

   For the dip whisk salad cream with yogurt, season with salt and pepper and finish with remaining lemon juice.

7. 7.

   Warm tortilla sheets according to package instructions. Slice cooked chicken into strips and mix with peppers and spinach. Place on wraps, drizzle with dip and roll up into pockets.