Stir fry
Wrap pan with chicken
The chicken wrap is quick, juicy and pleasantly uncomplicated. It combines familiar ingredients with a modern idea without appearing artificially trendy.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 590 kcal
- Protein
- ≈ 41.9 g
- Carbohydrates
- ≈ 37.5 g
- Fat
- ≈ 29.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 red pepper · ≈ 150.0 g
- 1 onion · ≈ 100.0 g
- 1 tbsp oil · ≈ 13.65 g
- 4 wheat wraps · ≈ 240 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g chicken breast fillet
- 4 wheat wraps
- 1 red pepper
- 1 onion
- 150g corn
- 150 ml cream
- 100 ml pureed tomatoes
- 80g grated cheese
- 1 tbsp oil
- 1 teaspoon paprika powder
- 1 teaspoon cumin, optional
- Salt
- pepper
Instructions
- Chop the chicken, peppers and onion into small pieces. Cut wraps into wide strips.
- Heat oil in a large pan and brown the chicken all over.
- Add the peppers and onion and fry for 4 minutes. Fold in the corn.
- Pour in the cream and pureed tomatoes, season with paprika powder, optionally cumin, salt and pepper.
- Allow the sauce to simmer slightly for 3 minutes. Fold in the wrap strips and cheese.
- Let simmer over low heat for another 2 minutes until the wraps are soft and juicy.
