Chicken Wraps

Ingredients

• 2 bell peppers (yellow and red)
• 1 handful Arugula
• 8 sun‑dried tomatoes (packed in oil)
• 500 g chicken breast fillets (ready to cook; skinless)
• 2 tbsp Rapeseed oil
• Salt
• Pepper (freshly ground)
• 4 ready‑made wraps (20–22 cm diameter)
• 6 tbsp chili ketchup

Instructions

1. 1.

   Wash the peppers, halve them, remove seeds and white membranes, and cut into ~2 cm cubes. Wash the arugula, trim stiff stems, and shake dry. Rinse the sun‑dried tomatoes and drain on kitchen paper.

2. 2.

   Rinse the chicken fillets, pat dry, and slice into thick strips. Fry in hot oil, turning, for 2–3 minutes; season with salt and pepper. While the chicken cooks, lightly toast the wraps in a grill pan. Then fill each wrap with chicken, peppers, tomatoes, and arugula, drizzle with chili ketchup, roll up, and serve hot.