Chicken Wraps

Ingredients

• 4 Spring Onions
• 4 tomatoes
• 150 g corn kernels (drained weight; canned)
• 4 chicken breast fillets (about 140 g each)
• 2 tbsp plant oil
• Salt
• chili flakes
• 4 tortilla sheets
• 4 tbsp crème fraîche
• 80 g shredded cheese (e.g., cheddar)

Instructions

1. 1.

   Preheat the oven to 225 °C fan‑forced (200 °C; gas: level 3–4).

2. 2.

   Wash and trim the spring onions, cutting them into 3–4 cm pieces. Wash the tomatoes, quarter them, remove seeds, and cut into strips. Drain the corn.

3. 3.

   Wash the chicken breasts, pat dry, and cube. In a pan, brown in hot oil over medium heat, seasoning with salt and chili.

4. 4.

   Evenly distribute chicken and vegetables on each tortilla, adding 1 tbsp crème fraîche on top. Roll up the tortillas, place on a parchment‑lined baking tray, and sprinkle with cheese. Bake the wraps for about 10 minutes until the cheese is golden brown.