Wraps with Chicken, Bell Pepper and Coriander

Ingredients

• 500 g chicken breast fillet (pre‑cooked, skinless)
• 1 tbsp sweet paprika powder
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
• a pinch cumin powder
• a pinch curry powder
• olive oil
• 180 g canned corn kernels
• 2 red bell peppers
• 4 tbsp plain yogurt
• 3 tbsp mayonnaise
• Lemon juice
• 0.5 bunch fresh coriander leaves
• 12 ready‑made wraps (approx. 16 cm diameter)

Instructions

1. 1.

   Wash and pat the meat dry. Mix the spices with 5 tbsp olive oil and coat the meat. Fry in a hot pan until golden brown on both sides. Reduce heat and let the meat finish cooking.

2. 2.

   Meanwhile, drain the corn through a sieve. Wash the peppers, halve them, remove seeds and white membranes, then slice into very thin strips. Whisk yogurt with mayonnaise, season with salt, pepper and lemon juice, and fold in the corn.

3. 3.

   Rinse the coriander, shake dry, and strip leaves from stems.

4. 4.

   Remove the meat from the pan and cut into narrow strips.

5. 5.

   Warm the wraps slightly and top with chicken strips, bell‑pepper strips and corn salad. Sprinkle with coriander, roll up and serve.