Chicken Wrap with Salsa

Ingredients

• 1 tbsp Olive Oil
• 1 tbsp lime juice
• pepper (ground)
• 150 g tomatoes (2 tomatoes)
• 25 g Green bell pepper (1 piece)
• 1 large garlic clove
• 1 small red onion
• Salt
• a pinch of sugar
• 1 tsp Tabasco
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 1 onion
• 0.5 bunch Cilantro leaves (≈20 g)
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• 180 g Chicken breast fillet
• 50 g Corn flour
• 50 g wheat flour
• 0.5 tsp Salt

Instructions

1. 1.

   Wash the tomatoes, quarter them, remove seeds and dice finely. Wash the bell peppers, remove seeds and dice similarly. Peel the garlic and press through a press. Peel the onion and dice small. Mix tomatoes, onions, cucumber and garlic. Season with salt, pepper, Tabasco, sugar, oil and lime juice.

2. 2.

   For the wraps, mix the listed ingredients with 60-75 ml lukewarm water into a soft dough and let rest covered for about 20 minutes. Shape the dough into five equal balls and roll each on a floured surface into thin discs of about 15 cm diameter. In a non‑stick pan without fat, bake each side for about 1 minute and keep warm in an oven at 50 °C fan.

3. 3.

   For the filling, wash the bell peppers, halve them, remove seeds and white membranes, cut lengthwise into strips. Peel the onion, halve it and cut into strips or half rings. Shake cilantro dry. Separate garlic cloves and finely chop. Cut chicken into strips about 8 cm long and 2‑3 cm wide; sauté in hot oil with garlic, add pepper and onion strips, cook briefly, season with salt, pepper and drizzle lemon juice. Place the chicken, vegetables and cilantro on the dough discs, roll into wraps and serve hot.