Buy all ingredients right below the recipe
Ingredients
- 400 g chicken breast fillet without skin
- 2 tomatoes
- 1 romaine lettuce (200 g)
- 4 whole wheat tortillas
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 pinch salt PL
- 1 pinch ground black pepper
Ingredients for the Dressing
- 1 anchovy fillet in oil
- 1 tsp capers in a jar
- 1 garlic clove
- 150 g Greek yogurt 0% fat
- 30 g grated Parmesan
- 1 tsp Dijon mustard
Preparation
- 1Cut tomatoes and romaine lettuce into small pieces and set aside.
- 2For the dressing: Finely chop anchovy fillet and capers. Peel the garlic clove and finely grate it into a small bowl. In a larger bowl, mix the chopped fish, capers, and garlic with the Greek yogurt, grated Parmesan, and Dijon mustard. Season with salt and pepper to taste.
Prepare Chicken
- 1Wash chicken breast fillets, pat dry, and cut into strips approximately 6 cm long and 2 cm wide. Sprinkle the meat with dried oregano, garlic powder, salt, and pepper, and massage the spices in well. Heat 2 tbsp olive oil in a large pan over medium heat. Fry the chicken strips until golden brown, about 4–5 minutes on each side. Transfer the cooked meat to a bowl.
Fill and Roll Wraps
- 1Prepare the tortillas: Place a quarter of the chicken strips, romaine lettuce, and tomatoes in the center of each tortilla. Drizzle the filling with the prepared yogurt dressing. To roll, first fold the side edges of the tortilla towards the center, then fold the bottom edge over the filling, press firmly, and roll upwards to create a tight package.
- 2Serve the finished wraps immediately.
Knuspr-Küche
Tipp: Für eine vegetarische Variante können Sie das Hähnchen durch gebratenen Tofu oder Kichererbsen ersetzen. Die Sardellen im Dressing sorgen für den klassischen Caesar-Geschmack, können aber bei Bedarf weggelassen werden.