Tortilla wrap with chicken and iceberg lettuce

Name: tortilla wrap with chicken and iceberg lettuce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 el peanut oil; 4 chicken schnitzels; 15 g fresh fresh mint; 400 g chopped iceberg lettuce; 150 g raw vegetables sweet prawn mix; 2 el salad dressing yogurt; 8 Tortilla wraps; 4 el Mango Chutney

Wrap stuffed with lettuce, mango chutney, raw vegetables and chicken.

Ingredients

Directions

Heat the oil in a frying pan and fry the chicken chops over medium heat in 5 minutes until golden brown. Turn halfway.
In the meantime, finely chop the leaves of fresh mint. Mix 2/3 of the fresh mint with the iceberg lettuce and the pepper mix. Keep 1/3 of the salad aside.
Sprinkle the rest of the salad with the yoghurt dressing and sprinkle with the rest of the mint.
Heat the wraps according to the instructions on the package.
Cut the chicken into strips of 1 cm.
Brush the wraps with the mango chutney, but leave 2 cm off the edge. Divide the chicken strips and the salad left behind.
Roll up the wraps, cut diagonally and serve with the rest of the salad.