Chicken Wraps with Cottage Cheese and Sprouts
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the guacamole
- 1 small onion
- 1 fresh, green chili pepper
- 1 ripe Avocado
- 1 Tbsp lemon juice
- ¼ bunch fresh cilantro
- salt
- black, freshly ground peppers
- 100 grams Crème fraiche
- For the wraps
- 4 Whole-wheat tortillas (around 20 cm in diameter)
- 100 grams Cottage cheese
- 400 grams Chicken breasts (ready to cook, skinless)
- 1 Tbsp ground paprika (hot)
- 1 handful Sunflower sprout
- 1 handful Shiso sprout
Preparation steps
1.
For the guacamole: peel onion and chop very finely. Rinse and dry chile pepper, halve and remove seeds and ribs, dice into very small pieces. Halve avocado lengthwise, pit and remove pulp from the shell. Rinse cilantro, shake dry and pluck off leaves. Mix avocado with lemon juice and add remaining ingredients. Puree and season with salt and pepper.
2.
Heat tortillas lightly.
3.
Rinse chicken breasts, pat dry, cut into cubes and season with salt and pepper. Heat oil in a pan and cook chicken for about 5-8 minutes, keep warm.
4.
Rinse and shake dry sprouts. Rinse corn through a sieve and drain well.
5.
Spread tortillas with guacamole, meat, corn, sprouts and cottage cheese. Roll up and halve. Wrap in oiled paper and serve.
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