Chicken wrap with Bavaria blu and pickled pumpkin
for 4 persons
- 150 g natural yoghurt
- 2 tbsp mixed herb leaves, freshly cut (e.g. basil, dill, chervil, mint and parsley)
- ½ tsp Dijon mustard
- Mild chilli salt
- 80 g rocket
- 100 g sweet and sour pickled pumpkin
- 2 to 3 tbsp pumpkin seeds
- 120 g Bavaria blu rich & creamy
- 2 chicken breast fillets (each about 120 g)
- ½ –1 tsp oil
- 1 tbsp mild olive oil
- 1 level tsp roast chicken seasoning (or steak seasoning)
- 4 wheat tortillas (ready-made product)
Mix together the yoghurt, herbs and mustard and season with a little chilli salt and sugar. Wash the rocket, pluck the leaves. Finely chop the stalks and cut the leaves into 1–2 cm long pieces. Cut the pumpkin into 0.5 cm thick pieces. Roast the pumpkin seeds in a pan at low temperature until they crackle, season with chilli salt and immediately remove from the pan. Slice the cheese and then cut into strips. Cut the chicken breast fillets into strips. Heat the pan over a low heat, brush with oil and sauté the strips of meat for 2 to 3 minutes. Remove the pan from the heat, mix the chicken strips with the olive oil and roast chicken seasoning, and season with chilli salt. Warm the tortillas one at a time on both sides in a dry pan over a moderate heat. Immediately spread with the herb yoghurt, leaving the edges free. Divide the rocket between the tortillas and add the pumpkin pieces, seeds, chicken strips and cheese. Fold up the bottom edge of the tortilla over part of the filling and then roll the flatbread from one side to the other. Cut in half diagonally and wrap in a paper napkin.
Arrange the vegetable crudités colourfully in glasses. Pour the dip into a bowl, garnish with celery leaves and place near the vegetables. Great as a snack, appetiser, for brunch, a garden party or buffet.
If you prefer, you can also cut the tortillas into slices and serve as a snack.
Suggested wine pairing
A Kaisermantel Dornfelder QbA 2014 medium dry from the Dr. Koehler winery in Rheinhessen.