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🍽️ Chicken Wraps with Paprika and Coriander Salad

857 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet (kitchen-ready, skinless)
• 1 tbsp sweet paprika powder
• 1 tsp salt
• 0.5 tsp pepper (from the mill)
• 1 pinch ground cumin
• 1 pinch curry powder
• olive oil
• 180 g corn (can)
• 2 red bell peppers
• 4 tbsp plain yogurt
• 3 tbsp mayonnaise
• lemon juice
• 0.5 bunch cilantro leaves
• 12 wraps (ready-made product) (ready-made product, approx. 16 cm diameter)

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Mix the spices with five tablespoons of olive oil to create a marinade.
3. 3. Coat the meat thoroughly with the marinade.
4. 4. Heat a frying pan and sear the meat on both sides until golden brown.
5. 5. Reduce the heat and let the meat cook through.
6. 6. Let the corn drain well in a sieve.
7. 7. Wash the peppers and cut them in half lengthwise.
8. 8. Remove the seeds and the white inner membranes from the peppers.
9. 9. Cut the pepper flesh into very thin strips.
10. 10. Mix the yogurt with the mayonnaise in a bowl.
11. 11. Season the yogurt-mayonnaise mixture with salt, pepper, and lemon juice.
12. 12. Fold the drained corn into the yogurt mixture.
13. 13. Rinse the coriander under cold water.
14. 14. Shake the coriander dry.
15. 15. Strip the leaves from the coriander stems.
16. 16. Remove the cooked meat from the pan.
17. 17. Cut the meat into thin strips.
18. 18. Warm the wraps slightly, for example in the microwave or a pan.
19. 19. Fill the wraps with chicken strips, pepper strips, and the corn salad.
20. 20. Sprinkle the filled wraps with the fresh coriander leaves.
21. 21. Roll the wraps tightly and serve them.

Nutrition per serving

• kcal: 857
• Protein: 46 g · Fett/Fat: 34 g · Carbs: 90 g