Wrap with chicken gyros
serves 4
- 4 Mestemacher Wraps
- 2-3 stalks of thyme, chopped
- 2-3 stalks of oregano, chopped
- 500g chicken breast fillet
- 1 pinch of sweet paprika powder
- 1 pinch of ground cumin seed
- salt, pepper
- 2 onions
- 2 cloves of garlic
- 6-7 stalks of parsley
- 400g crème fraiche
- 4 tablespoons of olive oil
- 1 bell pepper (colour and variety according to taste)
- 1 small head of green lettuce
- 2 tablespoons of sunflower oil
- 300g cabbage salad
- Wash the thyme and oregano, then pluck the leaves from the stalk and chop.
- Wash the chicken, dab it dry and cut it into strips. Place the chicken strips in a bowl, season with sweet paprika, cumin seed, thyme, oregano and pepper. Peel the onions and garlic. Halve the onions and cut into strips. Finely chop one clove of garlic. Add both ingredients to the meat, cover and chill.
- Finely chop the second clove of garlic and mix it with a pinch of salt. Place it aside for 5 minutes. Then mash it to a paste, using the back of a knife. Wash the parsley and chop it coarsely. Stir to a sauce with crème fraiche, olive oil and garlic.
- Wash the bell pepper, remove the seeds and cut it into strips. Clean the lettuce, wash it and spin it dry.
- Heat the oil in a pan. Sear the meat in it for approx. 5 minutes while turning. Season with salt.
- Briefly heat the wraps in the microwave, then spread on the garlic sauce and top with lettuce, bell pepper, cabbage salad and chicken gyros, roll up and serve.
Preparation time: 40 minutes
