Mexican Chicken Wrap with Lime Yogurt

A spicy chicken wrap with corn, bell pepper and tomatoes, kept fresh by lime yogurt. The yogurt goes into the lunchbox separately so the wrap doesn't get soggy.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 2 pc Wheat tortillas
• 250 g Chicken breast fillet
• 2 tbsp Olive oil
• 1 tsp Sweet paprika powder
• 1 tsp Ground cumin
• Salt
• Pepper
• 1 pc Red bell pepper
• 1 can Canned corn (drained)
• 150 g Cherry tomatoes
• 100 g Romaine lettuce
• 150 g Plain yogurt
• 1 pc Lime
• 1 bunch Fresh coriander

Method

1. Mix the yogurt with the zest and juice of half a lime, a pinch of salt and a little pepper, then chill.
2. Cut the chicken breast fillet into thin strips and season with sweet paprika powder, cumin, salt and pepper.
3. Heat one tablespoon of olive oil in a pan and fry the chicken strips over medium to high heat for about 6 to 8 minutes until golden brown and cooked through. Then remove and let cool.
4. Remove the seeds from the bell pepper and cut into fine strips. Halve the cherry tomatoes and cut the romaine lettuce into strips.
5. Fry the bell pepper in the remaining tablespoon of olive oil for about 3 minutes until slightly soft, then let cool.
6. Drain the corn, finely chop the coriander and mix with the bell pepper, tomatoes and lettuce in a bowl. Season with salt, pepper and the juice of the remaining lime half.
7. Warm the tortillas briefly in a dry pan, then spread half of the filling with the chicken on each.
8. Roll the tortillas up tightly, wrap them in baking paper and take the lime yogurt along separately in a small container.