Kanatortilla

Rinse and dice the 2 ud tomato, tear the 150 g iceberg lettuce into small pieces, and cut the 100 g feta cheese into small cubes. Peel and slice the 1 ud onion.

Heat 2 cda olive oil in a pan. Toss the 300 g chicken breast strips with 2 cdta paprika powder, 1 cdta garlic powder, and 0.5 cdta salt, then cook for 5 minutes until fully cooked and browned.

Add the sliced onion to the pan with the chicken and cook for another 5 minutes until the onion has softened.

Warm the 4 ud tortillas in a microwave or on a dry pan according to the package instructions.

Spread 1 dl paprika mayonnaise evenly over each warm tortilla.

Divide the chicken-onion mixture, tomatoes, lettuce, and feta cheese onto the tortillas.

Roll the tortillas into tight wraps and serve immediately.