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20 min
  • 500 gchicken breast
  • 2 tbspoil
  • 1 pinchsalt and pepper
  • 200 gcurd cheese
  • 1 xgarlic clove
  • 3 tbspmayonnaise
  • 2 tbspchives
  • 2 tbspparsley
  • 1 tbsplemon juice
  • 1 pinchsalt and pepper
  • 100 gmozzarella
  • 4 xtortilla or dürüm flatbread
  • 2 xtomatoes
  • 0,5 xromaine lettuce heart

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mug 0.6 l
multi-purpose blade
Wash the chicken breast well, cut into strips about 3 cm wide. Heat the barbecue to about 200 degrees in direct heat. Season, sprinkle with oil and barbecue for 10 minutes.
Mix the previously prepared mayonnaise well with low-fat curd cheese and lemon juice, using the bamix® with the mincer, then add the garlic, chives and parsley and briefly mix again, using the bamix® with the mincer. Season to taste with salt and pepper.
For the wrap, spread the tortilla or dürüm flatbread generously with the ranch dressing, place two romaine salad leaves in the centre and put chicken breast strips, as well as diced tomatoes and mozzarella on top.
The sides at the top and bottom and roll up quickly either to the right or to the left side. Make sure that the wrap is rolled up tightly so that nothing can fall out at the end.

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