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🍽️ Crispy Chicken Pocket Bread

184 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• salt
• pepper
• 2 tbsp whole wheat breadcrumbs
• 1 egg
• 2 tbsp rapeseed oil
• 0.5 cucumber
• 1 bell pepper
• 1 onion
• 4 lettuce leaves (e.g. iceberg)
• 4 whole wheat tortilla wraps (ready-made)
• 4 tbsp sour cream
• 4 tbsp ketchup

Instructions

1. 1. Season the chicken breast with salt and pepper.
2. 2. Place the breadcrumbs on a flat plate.
3. 3. Whisk the egg on a deep plate.
4. 4. Dip the chicken fillets first in the egg and then in the breadcrumbs.
5. 5. Heat oil in a frying pan.
6. 6. Fry the chicken over medium heat for about 10 minutes until golden brown on all sides.
7. 7. Remove the meat from the pan and let it cool slightly.
8. 8. Cut the cooked chicken into small pieces.
9. 9. Peel the cucumber and halve it lengthwise.
10. 10. Scoop out the seeds of the cucumber with a small spoon.
11. 11. Slice the cucumber.
12. 12. Wash the bell pepper and remove the stem and seeds.
13. 13. Halve the bell pepper and cut it crosswise into strips.
14. 14. Peel the onion and chop it finely.
15. 15. Remove the tough stems from the lettuce.
16. 16. Wash the lettuce leaves.
17. 17. Dry the leaves.
18. 18. Tear or shred the lettuce into small pieces.
19. 19. Preheat the oven to 180 °C (convection 160 °C; gas: setting 2-3).
20. 20. Warm the tortillas in the oven for a few minutes.
21. 21. Remove the tortillas from the oven.
22. 22. Spread sour cream on the tortillas.
23. 23. Season the sour cream with salt and pepper.
24. 24. Distribute the vegetables, lettuce, and chicken meat on the tortillas.
25. 25. Roll the tortillas into a cone shape.
26. 26. Cut the cones diagonally in half.
27. 27. Add a dollop of ketchup to each.

Nutrition per serving

• kcal: 184
• Protein: 12 g · Fett/Fat: 7 g · Carbs: 18 g