High-protein wraps with wafer-thin Emmentaler AOP slices

45 minutes

simple

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Preparation

Ingredients

For 4 wraps

2 tins of chickpeas, drained and rinsed well
3 heaped tbsp sesame paste (tahini)
1/2 bunch of parsley
5 tsp salt
1 clove of garlic
6 tbsp olive oil
3 tsp lemon juice
Water
300 g chicken breast or 400 g smoked tofu
Oil for frying
Pinch of salt
Paprika
4 large tortillas
2 packs of wafer-thin Emmentaler slices
4 hard-boiled eggs, sliced
Handful of salad leaves
Cress

Star of the dish

Emmentaler AOP Mild/Classic

Preparation

Puree all the ingredients up to and including the lemon juice in a blender. Add water until the hummus reaches the desired consistency. Season to taste.
Cut the smoked tofu into batons and bake in a preheated oven at 200°C (upper/lower heat) for approx. 10 minutes. Alternatively:
Add a splash of oil to a frying pan. Dab the chicken with kitchen roll and fry on both sides on a high heat. Reduce the heat and continue frying until cooked through. To finish, season with salt and paprika. Cut into batons.
Top the tortillas with a few slices of Emmentaler AOP. Spread generously with hummus, fill with tofu or chicken and all the other ingredients, roll them up and enjoy.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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