Chicken Wraps with Baked Chicken

Ingredients

• 8 iceberg lettuce leaves
• 0.5 cucumber
• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 bunch Parsley
• 2 tbsp mayonnaise
• 200 g plain yogurt
• 1 tbsp ketchup
• Salt
• black pepper (ground)
• a splash lemon juice
• 600 g Chicken breast fillet
• 100 g flour
• 1 egg
• 150 g breadcrumbs
• 250 ml plant oil (for frying or baking)
• 8 ready-made wraps (20 cm diameter)

Instructions

1. 1.

   Wash the lettuce leaves, dry them and cut into pieces. Wash the cucumber, halve it lengthwise, deseed and slice into thin strips. Wash the bell peppers, halve, deseed and dice very finely. Rinse the parsley, shake dry, pluck the leaves and chop finely. Mix mayonnaise with yogurt and ketchup, season with salt, pepper, sugar and a splash of lemon juice, taste. Fold in the diced peppers and parsley.

2. 2.

   Wash the chicken breasts, pat dry, season with salt and pepper. Dredge first in flour, then in beaten egg, finally in breadcrumbs. Press the coating firmly onto the meat. Fry or bake in hot oil until golden brown. Drain on kitchen paper. Slice the cooled chicken into thin strips. Warm the wraps briefly in a dry pan, layer with lettuce, cucumber strips and some chicken strips, spoon over the pepper sauce. Fold the wraps into pockets and serve immediately.