Nettle Chicken Wraps

Ingredients

• 150 g spelt whole‑grain flour
• Salt
• 50 ml milk (3.5 % fat)
• 2 Eggs
• 100 g young nettle leaves
• 2 onions
• 300 g carrots (3 carrots)
• 300 g chicken breast fillet
• 7 tsp rapeseed oil
• 1 tbsp unpeeled sesame seeds
• 70 ml classic vegetable broth

Instructions

1. 1.

   Add flour and 1 tsp salt to a bowl. Gradually stir in 250 ml water, milk and eggs. Let the dough rest for 20 minutes.

2. 2.

   Meanwhile wash nettles, shake dry and pluck the leaves, wearing gloves just in case.

3. 3.

   Peel onions, halve them and cut into thin strips. Wash carrots, peel, halve and slice lengthwise into narrow wide ribbons with a vegetable peeler or mandoline.

4. 4.

   Wash chicken breast fillets, pat dry with paper towels and cut into long, thin strips.

5. 5.

   Heat 2 tsp oil in a large non‑stick pan, fry the chicken strips for 2–3 minutes while turning. Season with salt. Add sesame seeds and cook for another 1–2 minutes. Transfer the sesame‑chicken to a plate.

6. 6.

   Add 1 tsp oil to the pan, sauté onions and carrots briefly. Pour in broth and simmer covered over low heat for about 10 minutes.

7. 7.

   Meanwhile, heat ½ tsp oil in another non‑stick pan for the wraps. Stir the dough again briefly and pour ¼ of it into the pan. Swirl to spread evenly and bake on medium heat for about 2 minutes.

8. 8.

   Flip the wrap and finish baking, adding another ½ tsp oil. Remove and place on a plate. Repeat with remaining dough and oil to make three more wraps.

9. 9.

   Fold nettle leaves under the carrot mixture.

10. 10.

    Lay the wraps on a work surface, add ¼ of the vegetable and meat filling to each. Fold the right and left sides over the filling and roll tightly from bottom to top.

11. 11.

    Halve the rolls and serve upright in glasses or wrap half with butter paper for serving.