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Chicken wraps with Roquefort

Ingredients for 6 meals

3 eggs (size M)

200 grams chicken fillet

Salt and freshly ground pepper

2 tablespoons oil

8 anchovy fillets in oil

50 grams of Roquefort cheese

200 grams of double cream cheese

4 lettuce leaves

1 package wheat-corn tortillas (6 pieces so the. 380 grams)

Cling film

The preparation sequence

Eggs in boiling water so the. Boil for 10 minutes hard. Quenching and peel. Clean chicken in water, pat dry. Season with salt and pepper. Heat oil in a frying pan. Meat is under Apply as to the. Sauté 10 minutes. Let remove to cool, and chop into thin strips.

Mince 1 egg into small cubes. Chop 2 eggs into thin slices. Allow to dry anchovies, chop half small. Mix with egg and cheese cubes. Season cream with salt and pepper. Shake salad underwater washing and dry.

4 tortillas in the oven or in the microwave to warm slightly. Use residual otherwise. The so to. Elapse 1/4 cream on it. Respectively to the. 1/4 of the meat, the rest of the anchovy salad and it lay. Top with egg slices. Wraps roll and wrap in foil. Refrigerate. Remove foil just before serving and each wrap in as the. 3 pieces shred.

Chicken wrap with salad and yoghurt cream

Ingredients for 1 serving

1 leaf of iceberg lettuce

1 sheet Radicchio

1 small green onion

1 small tomato

1 tablespoon low-fat yogurt

1 pinch of sugar

Salt and freshly ground pepper

1 thin chicken fillet (so to the. 75 grams)

1 teaspoon oil

1 Wheat Wrap (20 cm diameter)

The preparation sequence

Clean lettuce in water, shake dry and chop into strips. Lauchzwiebel clean water, shake dry and chop into rings. Clean tomato in water, wipe dry and chop into slices.

Season yogurt with a little sugar, salt and pepper. Clean meat in water, pat dry and season with salt and pepper.

Heat oil in a nonstick skillet. Meat is turning occasionally so the. Sear 6 minutes and chop into strips. Wrap in a nonstick frying pan heat up and remove without fat.

Wrap the brush with yoghurt cream, distribute lettuce, tomato, spring onion and meat in the center of the wraps. Season with salt and pepper. Pages turn, roll wrap and cut diagonally.

Duck breast wrap in Beijing Style

Serves 4 meals

3 duck breast fillets (so to the. 350 grams)

Salt and freshly ground pepper

50 grams Sprossenmix (for example, radish, alfalfa and lentil sprouts)

1 small piece (so to the. 10 grams) ginger

3 medium carrots

3 spring onions

4-6 tablespoons chili sauce

1 package soft tacos (8 as the. 300 grams)

Alufoil

The preparation sequence

Preheat oven Electric oven: 125 ° C / with fan: clean 120 ° C) duck breasts in water, pat dry and cut in the skin crosswise. Heat an ovenproof frying pan without fat. Duck breasts in it only on the skin side so the. 5 minutes, then fry on the flesh side for 3-4 minutes. Season with salt and pepper. With the meat side down in the oven so the. Sauté 30 minutes.

Meanwhile sprouts rinse and allow to dry. Ginger Peel and very finely shred. Carrot peel, chop and wash under water along in two halves. Halves diagonally into very thin slices shred. Clean the spring onions, chop underwater wash and cut into thin rings.

Take duck breasts from the oven and wrap in aluminum foil. Duck fat, except as to the. 1 tablespoon, pour out of the frying pan. Carrots and green onions fry for 3-5 minutes. Ginger and fry briefly. Chilli sauce while stirring.

The tacos according to package directions heat. Meat thinly cut. With vegetables and sprouts mix, spread on the tacos and roll up into bags.

Wraps with Hack salad filling

Serves 4 meals

1 small onion

1 clove garlic

1 tablespoon oil

400 grams of mixed minced meat

Salt and freshly ground pepper

1/2 small head iceberg lettuce (150 grams)

1 package (280 grams) Wraps (4 pieces so to the. 25 cm diameter)

4 tablespoons tomato paste

200 grams of fresh goat's cheese

Greaseproof paper

Gift band or kitchen string

The preparation sequence

Onion peel and finely dice. Peel garlic, finely shred. Heat oil in a large frying pan coated. Hack fry over high heat for 6-8 minutes while stirring crumbly. After so to. Add 4 minutes onion and garlic. Season vigorously with salt and pepper. Allow to cool on a flat plate.

In the meantime, clean salad, clean water, allow to dry well and chop into small strips. Wraps spread on the work surface and brush each with 1 tablespoon tomato paste. Only hack, then distribute the salad on the wraps and sprinkle with crumbled cheese. In this way the. Leave 3 cm border free.

Left and right edge flaps 3-4 cm towards the center. Wrap roll up tightly. Diagonally crush roll in half. From the parchment as to the. 4 cm wide strips and mince wrap around the lower end of the wraps. If desired with ribbon or kitchen string to tie.

Vegetable Wraps with turkey breast

Serves 4 meals

1/2 Beet cress

1/4 bunch of chives

2-3 stalks of parsley

375 grams Magerquark

2-3 tablespoons milk

Salt and freshly ground pepper

1 can (212 milliliters) Corn on the Cob

2 medium carrots

1/4 iceberg lettuce (so to the. 175 grams)

1 Pack Wrap tortillas (4 pieces so the. 245 grams)

150 grams of turkey breast cold cuts (very thinly sliced)

Greaseproof paper

The preparation sequence

Heating the oven first before: Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3. Rinse the watercress with cold water and cut them with scissors from the bed. Wash chives and parsley and shake it dry. Hacke parsley. Now you fill curds and milk in a bowl, stir both smooth with a whisk and taste with salt and pepper from.

Now cutting the chives with scissors into small rolls directly on the Quark. Give watercress and parsley and mix everything under. Then you pour the corn in a sieve and let him dry. Peel the carrots and wash them. Rasp her roughly on a budget grater. Plasters even the salad, wash it and let it dry thoroughly. Now you cut it into thin strips.

Separate the tortillas from each other and spread them on a baking sheet cake. Heat them in heated, preheated oven for as to the. 1 minute. Place the tortillas then side by side on a work surface. Pranks the herb quark on the tortillas and always leave it a way around that. 2 cm wide border freely. Distribute succession lettuce strips, grated carrots, corn and turkey breast cold cuts on it.

Now you can roll down the tortillas. Cutting each roll into 2 halves. Wrap the wraps firmly in each a piece of parchment paper, so they will not fall apart. Turn both ends to paper (to eat an end reopen). Tip: For traveling you pack the best wraps in a lunchbox. Lege liked to carrots and cherry tomatoes to nibble it.

Wrap with roast chicken and vegetables

Serves 4 meals

1 small yellow bell pepper

1 small red bell pepper

1 small eggplant (so to the. 200 grams)

1 romaine lettuce heart

200 grams chicken fillet

Salt and freshly ground pepper

1 pinch Edelsüß Chilli

3-4 teaspoons of olive oil

4 stalks marjoram

120 grams of low-fat yogurt

1 pinch of sugar

1 pack Wheat Wraps (so to the. 280 grams)

Greaseproof paper

The preparation sequence

Chop peppers into four pieces, clean and clean water. Quarter crush again into two halves. Aubergine in clean water, clean and so the. 2 mm thin slices shred. Clean lettuce in water, cleaned and coarsely chop into strips. Clean meat in water, pat dry, season with salt, pepper and spice paprika.

Heat 1 teaspoon oil in a nonstick skillet. Meat fry turning occasionally for 8-10 minutes. Clean marjoram in water, shake dry and chop the leaves coarsely.

Heat 1 teaspoon oil in a nonstick skillet. Pepper strips over medium heat so the. Sauté 8 minutes, turning occasionally. After so to. half the time add 3 tablespoons of water, season with salt and pepper and finish simmering, cooking. Finally add half of marjoram and paprika take from the skillet.

Portions Heat 1-2 teaspoons oil in a frying pan and fry the aubergine slices 3-4 minutes turning. Spice and take out with salt and pepper. Yogurt and remaining marjoram mix, season with a little sugar, salt and pepper.

Take chicken fillets from the frying pan and chop into slices. Wraps according to package directions heat. Distribute salad, eggplant, peppers and chicken strips to the more upper 1/3 of the wraps, leaving some margin free. Mince filling with yogurt a few drops it, then roll up the wraps in half and wrap each half with parchment paper.

Kassel and carrot wrap with horseradish cream cheese

Serves 4 meals

1 large carrot

1 lettuce

2 tomatoes

1 bunch of chives

150 grams of low-fat cream cheese (13% fat)

120 grams of low-fat yogurt

2-3 tablespoons horseradish (glass)

Salt and freshly ground pepper

1 Pack of 4 Wheat Wraps (so to the. 280 grams)

8 slices Kassel-cuts (15 grams)

Greaseproof paper

Kitchen string

The preparation sequence

Carrot peel, grate under water washing and coarse. 12 lettuce leaves detach, polka dots underwater washing and dry. Chop tomatoes under water wash and dice. Chop chives underwater washing and in rolls.

Cream cheese, yogurt and horseradish mix. Season with salt and pepper and stir in chives. Wraps in succession in a non-stick frying pan on each side so hot about. Heat for 20 seconds.

Wraps with cream cheese Brush. With 2 discs Kassel show, carrots and tomato spread on it and top with lettuce leaves.

Wraps of 2 pages so the. 2 cm turn, roll up firmly from an open side, chop in half and wrap in parchment paper at one end. Tie with kitchen string.

Mango curry wraps with minced pork and romaine lettuce

Serves 4 meals

1 can (212 ml) sweet corn

2-3 spring onions

4 Tortilla Wraps (wheat flour flatbread as the. 70 grams)

1 tablespoon oil

350 grams ground pork

Salt and freshly ground pepper

1 mini romaine lettuce

4 tablespoons mango chutney (glass)

1/2 teaspoon curry

Parchment paper or aluminum foil

The preparation sequence

Corn in a colander, rinse and allow to dry. Clean the spring onions, chop underwater washing and rings.

Tortilla wraps in succession in a frying pan without fat on each side so the. Heating 15 seconds. Then heat oil in skillet and Mett so therein the. Sauté 5 minutes crumbly. Spring onions and fry for 2-3 minutes. Corn stir. Season with salt and pepper.

Clean lettuce, clean water, spin dry, chop into strips. Chutney and curry mix. The wraps so bepinseln. Salad and Mettmasse mix, spread on wraps. Two opposing sides to beat about the filling, then roll up firmly on the other side. In paper or foil wrap of two words.

Wraps with tuna, grapefruit, Emmentaler, fennel and watercress

Serves 4 meals

1 fennel bulb

1 bed garden cress

1-2 Pink Grapefruits

1 can (135 grams) Tuna "temperament"

4 slices (so to the. 35 grams) Emmental cheese

4 tablespoons salad cream (36% fat)

Salt and freshly ground pepper

1 dash of citrus juice

4 Wheat Wraps (270 grams as the. 20 cm diameter)

Greaseproof paper

Ribbon for tying

The preparation sequence

Clean fennel, crush or plane under water Wash and into very thin slices. Kresse from Beet crush. Grapefruit peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separation membranes. Allow to dry tuna. Shred cheese slices in half.

Mix fennel, lettuce and cress cream and season with salt, pepper and a little lemon juice. Wraps in succession on a hot griddle without fat from both sides respectively to the. Heat for 20 seconds.

Wraps juxtaposition. Emphasize fennel salad each at half the wraps, then confirm with 2 half slices of Emmental cheese. Grapefruit segments put in a series, so they can be rolled up later. Tuna pluck small and spread over the wraps.

On 2 opposite sides of the border so the. 2 cm turn towards the center. Wraps roll, cut diagonally. Wrap the ends with a piece of parchment paper and tie with a ribbon.

Wraps with tender ham and mango chutney

Serves 4 meals

2 carrots (as the. 200 grams)

2 mini romaine lettuce

1/2 teaspoon pink berries

4 tablespoons mango chutney (glass)

4 Wheat Wraps (around 270 grams;. 20 cm diameter)

150 grams of extremely thin-sliced ham

Greaseproof paper

The preparation sequence

Carrot peel, grate under water washing and coarse. Romaine lettuce clean, clean water, peel off sheets and hurl dry. Pink berries in a mortar. Stir with chutney.

Heat wraps in succession in a frying pan without fat 30 seconds, turning once. Chutney emphasize on the wraps, leaving a 3-4 cm wide margin free. Then with lettuce, carrots and sliced prove.

Pages take. Wraps and roll diagonally crush into two halves. The ends with a piece of parchment paper wrap.

Pancake wraps with cream cheese and salmon filling

Serves 4 meals

120 grams of flour

2 eggs (size M)

125 milliliters + 1 tablespoon milk

Salt and freshly ground pepper

1 tablespoon medium mustard

1 tablespoon apple juice

1 tablespoon honey

5-6 tablespoons of oil

2 stalks of dill

150 grams of double cream cheese

1/2 Frisée salad

12 slices smoked salmon

Oil to grease the frying pan

Greaseproof paper

Kitchen string

The preparation sequence

Flour, eggs, 125 milliliters of milk and salt with the whisk of the hand mixer mix to a smooth dough so the. Let it rest for 20 minutes.

For the mustard sauce: mustard, apple juice and honey until smooth, then beat the oil underneath. Season sauce with salt and pepper.

Dill in clean water, shake dry, chop finely and stir into the pennant sauce. Cream cheese and 1 tablespoon milk until smooth. Clean lettuce and clean water, allow to dry well and chop small.

(As to the. 24 cm diameter) Grease a nonstick skillet with oil and heat. Divide the dough in succession 4 pancakes bake, thereby streak skillet again with oil. Allow to cool pancakes.

Pancakes with so the first. 1 tablespoon cream cheese Brush, then confirm with 3 slices of salmon and some salad. With a few drops of mustard on it. Pancakes and roll up firmly slanted crush into two halves. Every pancakes half wrap in parchment paper and tie with kitchen string.

Snack Toast - Recipe Ideas for Toast with topping deluxe

Whether busy or simply as a folding sandwich - Toast Recipes are an Evergreen everyday kitchen. Quickly made them suitable as a snack between meals, small lunch or light dinner. When documents are virtually no limits. Suitable are dips and spreads all kinds, fresh fruit, marinated vegetables, cheeses, sausages and much more. In this cookbook find versatile Toast Recipes: In addition to the classic Toast Hawaii you will find a little breakfast toasts with cottage cheese and fruit, as well as international dream combinations of American bacon with fried egg, Italian prosciutto with mozzarella and French Gruyère with pear.

Toast with tuna, red pepper, chives and Edam

Serves 4 meals

1 red bell pepper

1/4 bunch of chives

4 slices of toast

2 tablespoons butter

1 can (180 grams) tuna in Lake

4 slices of Edam cheese

The preparation sequence

Clean peppers, chop underwater washing and in columns. Chives in clean water, shake dry and chop into small rings. Toasting slices of bread in the toaster and brush with butter.

Tuna Drain on a sieve. Distribute tuna, pepper and Edam on the toasts.

In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C) so the. Bake for 4 minutes. Toasts with chives.

Toast with prosciutto, zucchini, spring onions and mozzarella

Serves 4 meals

1/2 zucchini

1 tablespoon olive oil

Salt and freshly ground pepper

4 slices of toast

2 tablespoons butter

1/2 bunch spring onions

175 grams mozzarella cheese

8 slices of Parma ham

coarse pepper to sprinkle

The preparation sequence

Shred zucchini underwater washing and sliced. Heat oil in a frying pan. Zucchini therein from both sides as to the. Sauté 2 minutes. Season with salt and pepper. Toasting slices of bread in the toaster and brush with butter.

Lauchzwiebel clean water, shake dry and chop half into thin rings. Miscellaneous Lauchzwiebel into long strips mince and place in cold water. Mince mozzarella into slices.

Toasts with zucchini, ham and mozzarella prove. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C) so the. Bake for 4 minutes. Sprinkle with green onions and coarse pepper.

Toast with mango chutney, goat gouda, chicken breast, mango and chives

Serves 4 meals

1 ripe mango

1/2 bunch of chives

2 tablespoons butter

4 slices (so to the. 25 grams) toasted bread

6 tablespoons mango chutney

8 slices of goat Gouda Cheese

4 slices of chicken breast cuts

The preparation sequence

Mango from stone crushing. Peel pulp and chop half into slices. Use any remaining mango otherwise. Chives clean water, pat dry and chop small.

Heat half the butter in a large skillet. Fry 2 slices of toast in it until crispy, remove. Heat the remaining butter in the skillet, sauté 2 more slices of toast in it until crispy, remove.

Slices of toast with 1 1/2 tablespoons mango chutney Brush. With 2 slices goat Gouda and 1 slice meats occupy. Sprinkle with chives.

Toast Hawaii with rump steak

Serves 4 meals

8 slices of raclette cheese (as the. 25 grams)

1 baby pineapple

3 tablespoons sour cream

4 tablespoons barbecue sauce (bottle)

Sea salt and coarse pepper

8 discs (so around. 30 grams) white bread box

8 thin rump steaks (so to the. 120 grams)

1 tablespoon oil

possibly 2 freezer bag

The preparation sequence

Cheese slices debarking. Pineapple peel and eventually cut out with an apple corer to drink in the middle. Chop pineapple in 16 thin slices. Sour cream and barbecue sauce mix. Season with a little salt.

White bread toast light brown. Preheat oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3). Rumpsteaks possibly knock 3-4 mm thin between cut freezer bags. Heat oil in a frying pan strong. Fry steaks on each side for 20-30 seconds. Season with salt and pepper.

Each slice of bread with 1-2 teaspoons Barbecue sauce Brush and cover with 1 steak, 2 pineapple and 1 cheese slice. In hot oven bake for 3-5 minutes until the cheese is melted. Arrange on a plate and bring to the table.

Toast with olive paste, cherry tomatoes and Parmesan

Serves 4 meals

120 grams of black olives without stone

2 tablespoons olive oil

Salt and freshly ground pepper

4 slices of toast

2 tablespoons butter

150 grams cherry tomatoes

50 grams Parmesan

To decorate parsley

The preparation sequence

Olives, except for a few to decorate, and oil Puree with a hand blender to form a homogeneous mass. Season with salt and pepper. Toasting slices of bread in the toaster and brush with butter.

Distribute olive paste portions on the toasts. Clean tomatoes in water, chop in half and place with the toasts. Parmesan planing and sprinkle over the toasts.

In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C) so the. Bake for 4 minutes. Garnish with parsley and olives.