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👥 Serves 2
⏱ Preparation time: 13 minutes
🛒 Ingredients:
2 large wheat tortillas
200g cooked chicken breast or leftover roast chicken
1 small carrot (approx. 80g), grated
1/4 cucumber (approx. 60g), cut into thin sticks
2 green lettuce leaves
30g shredded red cabbage
1/4 red bell pepper (approx. 40g), sliced
50g plain Greek yogurt
1 tbsp mayonnaise
1 tsp lemon juice
Salt and pepper
👨🍳 Very detailed preparation steps:
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🧄 Prepare the white sauce: In a small bowl, mix 50g of Greek yogurt, 1 tbsp of mayonnaise, and 1 tsp of lemon juice. Season with salt and pepper to taste. Set aside.
🥕 Prepare the vegetables:
Grate the carrot.
Cut the cucumber into thin sticks.
Slice the red cabbage and red bell pepper.
Rinse the lettuce leaves and dry them gently.
🔥 Reheat the chicken:
Cut the cooked chicken breasts into strips.
Brown them for 2 to 3 minutes in a hot pan with a drizzle of oil (optional, depending on the desired texture).
🌯 Assemble the wraps:
Reheat the tortillas in a dry pan for 30 seconds per side.
Spread 1 to 2 tbsp of white sauce on each tortilla.
Arrange 1 lettuce leaf, the warm chicken, the grated carrots, the red pepper strips, the cucumber sticks, and the shredded red cabbage.
Finish with a drizzle of sauce on top.
🔁 Roll the wraps:
Fold in the edges and roll tightly.
Cut in half diagonally for a beautiful presentation.
💡 Tip to make this recipe easier:
Use ready-made vegetables (julienne vegetables from a bag) to save even more time.
🔁 Ingredient swap:
You can replace the chicken with plain tuna or grilled tofu for a quick and tasty alternative.
🔥 Cooking tip:
For a crispy texture, toss the rolled wrap for 1 minute in a hot pan with a weight on top (a pan or a panini press).
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