For the chicken wraps, put the flour, oil, salt and water in a bowl and knead into a smooth dough. Then wrap in plastic wrap and let rest in the refrigerator.
In a skillet, sear the chicken breasts briefly on both sides over high heat. Lower the temperature and finish cooking.
In a bowl, mix the cream cheese with a pinch of salt and the mustard. Wash the lettuce leaves and pluck them into pieces. Cut the cucumber into small cubes.
Cut the chicken breast into thin strips and sprinkle with paprika powder (to taste). Divide the dough into four parts and roll out into round patties.
Heat a frying pan (without fat) and fry the patties one by one for one to two minutes on each side. Finally, spread the cream cheese on the patties.
Top with lettuce, cucumber and chicken and roll up.
Preparation Tip:
If you want to do it very quickly, you can also prepare the chicken wraps with ready-made patties.
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