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Ingredients
Grilled Chicken Wraps
- Ingredients
- 8 leaves Iceberg lettuce
- ½ Cucumber
- 1 Red Bell pepper
- 1 yellow Bell pepper
- ½ bunch parsley
- 2 Tbsps Mayonnaise
- 200 grams Natural yogurt
- 1 Tbsp Ketchup
- salt
- freshly ground peppers
- 1 splash lemon juice
- 600 grams Chicken breasts
- 100 grams Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 250 milliliters vegetable oil (for frying or baking)
- 8 Sandwich wraps (each 20 cm diameter)
Rinse the lettuce leaves, spin dry and tear into pieces. Rinse the cucumber, cut in half lengthwise, remove seeds and cut into fine, thin strips. Rinse the bell pepper, cut in half, remove seeds and cut into very small cubes. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Stir mayonnaise with the yogurt and ketchup and season with salt, pepper, sugar and a dash of lemon juice. Mix in the diced bell pepper and parsley.
Rinse chicken breasts, pat dry, season with salt and pepper and dredge in flour. Dip in beaten egg and finally turn to coat in the breadcrumbs. Press firmly to adhere breading to chicken. Fry until golden brown in hot oil. Remove and drain on paper towels. Cut the chicken breasts into strips. Heat the sandwich wraps in a dry pan, top with the lettuce, cucumber and some chicken strips and drizzle with some of the bell pepper-mayonnaise dressing. Roll wraps and serve immediately.