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🍽️ Chicken Wraps with Nettles

392 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the flour and 1 teaspoon of salt into a bowl. Stir in 250 milliliters of water, milk, and the eggs one after the other. Let the dough rest for 20 minutes.
  2. 2. In the meantime, wash the nettles, shake them dry, and pluck off the leaves. Wear gloves just in case to avoid irritation.
  3. 3. Peel the onions, halve them, and slice them into thin strips. Wash the carrots, peel them, halve them, and slice them lengthwise into thin strips using a vegetable peeler or mandoline.
  4. 4. Wash the chicken breast fillets, pat them dry with kitchen paper, and cut them into long, thin strips.
  5. 5. Heat 2 teaspoons of oil in a large non-stick pan. Fry the chicken strips in it, turning them, for 2 to 3 minutes. Season with salt. Add the sesame seeds and fry for 1 to 2 minutes. Transfer the chicken and sesame mixture to a plate.
  6. 6. Add 1 teaspoon of oil to the pan and sauté the onions and carrots briefly. Pour in the broth and let the vegetables cook covered over low heat for about 10 minutes.
  7. 7. In the meantime, heat 1/2 teaspoon of oil in another non-stick pan for the wraps. Stir the dough briefly again and pour 1/4 of it into the pan. Spread it evenly by shaking the pan and bake it over medium heat for about 2 minutes.
  8. 8. Flip the wrap and finish baking it, adding another 1/2 teaspoon of oil. Remove it and place it on a plate. Bake the remaining wraps from the rest of the dough and oil in the same way.
  9. 9. Fold the nettle leaves into the carrot mixture.
  10. 10. Place the wraps on the work surface. Put 1/4 of the vegetables and meat in the center of each. Fold the right and left sides over the filling and roll the wraps tightly from bottom to top.
  11. 11. Cut the wraps in half. Stand them upright in glasses for serving or wrap them halfway in parchment paper.

Nutrition per serving