Stir the dough ingredients and add 300 ml of lukewarm water. Cut the avocado in half horizontally, remove the stone, lift out the flesh with a tablespoon and mash with a fork. Season with pressed chives, pepper, garlic, salt and lemon. From the dough ingredients, toast four wraps in the frying pan with a tsp of olive oil on each side for 4 minutes. Briefly place on the kitchen paper to degrease the wrap.Cut the iceberg lettuce into strips and peppers into rings. Cut breast fillet into strips, sprinkle with pepper and drizzle with juice of one lemon. Sauté in a frying pan for 5 minutes, stirring throughout, then season with salt. Place the wraps on parchment paper, this should be 6 cm longer than the wraps on 3 sides. Spread avocado cream on the wraps, top with chicken breast, evenly distribute the chopped parsley, bell bell pepper and lettuce on top. Roll up the wrap using the parchment, making sure that the parchment itself is just wrapped around it. Twist the protruding ends of the parchment and then cut the wrap in half crosswise. Arrange on plates with an effective napkin or, for a buffet, place in glasses.
Total working time: half an hour
Special features:
This wrap is good for all diet types.
Our tip: Fresh chives are much more aromatic than dried!
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