Chicken Wraps with Pea and Mint Cream | Quick Summer Snack

Blanch the frozen peas briefly in boiling salted water for 2-3 minutes, drain, and rinse with cold water. Place in a blender or use a hand blender to puree them into a creamy mixture along with the fresh mint leaves, 1 tbsp of olive oil, the juice of half a lemon, and a pinch of salt and pepper.

Pat the chicken breast fillet dry, cut into thin strips, and season with 1 tbsp of olive oil, a little lemon juice, salt, and pepper. Fry in a hot pan for about 5-7 minutes until golden brown and juicy.

Briefly warm the tortillas in a dry pan. Generously spread each tortilla with the pea and mint cream. Top with the fried chicken, fresh arugula, and crumbled feta.