Wraps vorbereiten – Ganz spontan!

Hello and welcome. Today we're making wraps so that you can eat them the next day without them falling apart. Okay, I just announced it. Today we're making wraps from wheat tortillas. A normal tortilla is usually a Spanish omelette, but this is a wheat tortilla. And the problem is, if you wrap them like this, they don't stick. That's always very annoying. What they need is moisture and warmth. That means, if you go to a Mexican restaurant and order a wheat tortilla, you get a wooden bowl. It comes out of the steam and that's where they're in. And next to it you have your ingredients with which you can fill it. Today I'm going to show you a filling that can be changed to your liking. In our case, it consists of tomatoes, chicken, onions, paprika, a little sour cream, arugula, cheese, pimento de la vera. In this case, sweet smoked paprika powder and a little cucumber. Okay, I'll just start. The pan is on because we want to cook the vegetables. Even if one or the other likes to eat raw onions, in fact, this is not so widespread in our broad gardens. Eating raw onions. Every now and then you have white onions on salads. I don't know about you, Stefano, but I find it difficult. It's better. Yes, it's better. I can see that too. Good. The arugula. I cut it through. I chop it a little roughly. Why am I doing this? You can just eat it better. That's all. Not because it has a particularly good taste. It's just about being able to eat it better. I took a chicken that's already cooked. Not a raw chicken breast. If you want, you can also use a chicken breast that you normally use as a sausage for breakfast. Feel free to do whatever you want with it. You can use everything that's left of the barbecue and then prepare the wraps. And the next day, you can take it to work with me. Believe me, it doesn't soak through, it doesn't drip. It's going to be wonderful. Or you eat it the next evening. Or you prepare it for the kids when you have children. A little bit of salt. If you don't have smoked paprika powder, you can also use sweet paprika. Or you can use a ready-made barbecue sauce if you have one. You don't have to bend over. This is actually leftovers. Or how you process leftovers. The tomatoes are added now. I have fresh tomatoes here. If you have canned tomatoes left over, or you have leftovers of the tomato sauce, I'll give it to you. If you like a tablespoon of tomatoes, I'll add that too. Come on. I'll still write down in the video description what I've used here. So that you know exactly what he put in there. If it's like this with me, that the tomato paste collects and clumps at one point, it doesn't matter. Just spread it a little bit. The tomatoes will lose water right away. And then it will be, what do you call it today? Sloppy enough. How did you call it before? I only know it as saucy, soupy. But I think sloppy is better. I have to admit. It's more common, actually. Exactly. You let it cool down a little bit at low heat. It is important that the onion is no longer really raw. So that you don't bite into it. And then you have such a raw onion. I always find that a bit unpleasant. Give the whole thing a little bit of time. About three to four minutes. Or five minutes. And then the most important thing. You need aluminum foil. The wraps should correspond to the size of the pan. As in our case here. That's exactly the size of the pan. We put the wraps on it right away. And cover it with foil. The water vapor, which then rises, dissolves the glue in here. And then we wrap it nicely. In clear film. And then you have a wonderfully prepared meal. Now add the chicken. You can also make it a little smaller. You don't have to leave it as coarse as me here. Not that in the family one says, he has more meat than me. We don't want that. Avoid the dispute, please. So. Wraps on it. Flame off. Aluminum foil. Careful, hot. Take a towel or a cloth. Lay it on it. Press it once. Done. Now you put the pan as it is, just to the side. And forget it. Clean your worktop. Lay the clear film on it. You still have a little bit of sour cream and rucola here. And when that's prepared, then it's so far through that we can start wrapping the wraps. I have prepared this here now. I put a clear film on the board here. And I'll continue to lay them on it. So. Here are the wraps. I lift it up once. And they are really nice and soft. And if I wrap them now, they will definitely stick. Now you have your aluminum foil here, with which you have covered your pan. Please leave it next to the pan. And lift the wraps as they are out of your pan. I put them next to it. Then you take the first one. Look how it sticks already. Hoppala. And lay it warm on your board. Then you go here. Take a little bit of sour cream. Spread it nicely here. Zack. Some rucola. If you want to. Feel free to do so. You can really throw everything on it. I like it with parmesan, a little cucumber. So. And then your filling as you want it. You have to turn it once. Then you fold the sides. Fold the side over. Pull it tight once. Don't be stingy. And then you wrap it as it is. Tightly. And with that, you can put it back from the top. Zack, zack, zack. Done. I'll finish the other ones in the same way. And these, just leave them as they are overnight in the fridge. Tomorrow or the next day, after 2-3 hours, they'll be firm. And you can grill them again if you want. Or you can eat them cold. I eat them cold. Or you can warm them up in the microwave. Or if you know you're invited to a barbecue and you want something as a side dish, you can take them with you. I hope you had some fun. See you next time.