Potato Wrap with Fajita Chicken

Name: Potato Wrap with Fajita Chicken
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Yield: 2 Servings
Ingredients: 500 g potatoes; 200 g mozzarella at least 20% fat in dry matter; salt to taste; pepper to taste; 400 g chicken breast fillet; 1 piece red bell pepper, raw; 1 piece green bell pepper, raw; 1 piece green bell pepper, raw; 2 pieces onion, raw; 3 cloves garlic; 1 tablespoon sweet paprika powder; 1 tablespoon smoked paprika; 1 teaspoon cayenne pepper; 1 tablespoon olive oil; 250 g skyr, cream cheese < 10% fat in dry matter; 2 tablespoons Miracel Whip Balance; 1 bunch chives; 0.5 tablespoon lime juice

824 kcal / serving ⏱ 100 min 🍽 2 Servings

Ingredients — 2 Servings

500 g potatoes
200 g mozzarella at least 20% fat in dry matter↗
salt to taste
pepper to taste
400 g chicken breast fillet
1 piece red bell pepper, raw
1 piece green bell pepper, raw
1 piece green bell pepper, raw
2 pieces onion, raw↗
3 cloves garlic↗
1 tablespoon sweet paprika powder
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 tablespoon olive oil↗
250 g skyr, cream cheese < 10% fat in dry matter↗
2 tablespoons Miracel Whip Balance
1 bunch chives↗
0.5 tablespoon lime juice

Instructions

1
Peel the waxy potatoes and slice them thinly.
2
Spread the potato slices on a baking sheet and sprinkle with grated mozzarella.
3
Season with salt and pepper.
4
Bake the potato wraps for about 20 minutes in a preheated oven at 200°C fan, until golden brown.
5
Cut the bell peppers and red onions into strips.
6
Cut the chicken breast into bite-sized pieces.