Herb Chicken and Carrot Breakfast Wrap

Ingredients

• 200 grams chicken breast
• 1 medium onion
• 1 medium carrot
• 10 grams cilantro
• 10 grams mint
• 10 grams dill
• 2 pieces whole wheat tortillas
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper
• 1 teaspoon lemon juice

Cooking instructions

1. Prepare ingredients — Slice the chicken breast into thin strips. Peel and julienne the carrot. Dice the onion finely. Chop the cilantro, mint, and dill.
2. Cook chicken and vegetables — Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 2 minutes until soft. Add chicken strips, season with salt and pepper, and cook until no longer pink, about 5-7 minutes.
3. Add carrot and herbs — Add the julienned carrot to the pan with chicken, sauté for 2 minutes until slightly tender. Stir in chopped cilantro, mint, and dill, and cook for 1 more minute.
4. Season and finish — Remove the pan from heat and sprinkle lemon juice over the mixture, stir well. Adjust seasoning with salt and pepper to taste.
5. Assemble the wrap — Warm the whole wheat tortillas briefly in a pan or microwave. Divide the chicken and herb mixture evenly between the tortillas and wrap tightly.