Tortilla with chicken kebab

Kebab wrap

Tortilla with chicken kebab


Chicken kebab:

Pan: Heat oil in a pan and heat the chicken kebab for approx. 4 minutes..
Oven: Pre-heat the oven to 200°. Heat the chicken kebab for approx. 8 minutes.

Pickled red onions:

Cut the onions into thin slices or rings and put them in a clean scalded glass.
Put vinegar and sugar into a pan and bring to boil together with peppercorns and spices.
Pour the boiling vinegar over the onions.
Close the jar and keep cool.
Can be used already after approx. 5 minutes.


Chop herbs and mix with sour cream / Greek yogurt.


Spread the dressing on the tortillas and add salad on top.
Then place the mozzarella, the fried chicken kebab and red onion on the tortillas.
The wraps can now be closed.



4 persons

Chicken kebab tortilla:

400 g chicken kebab
4 pcs. of tortillas
8 pcs. of salad leaves 
12 slices of fresh mozzarella cheese
2 red onions
Bay leaves
Sour cream or greek yoghurt
Chopped spring onions or chives

Cooked with


For further information

Lasse Iver Wine Jensen

Export Director Scandi Standard
+45 30 18 40 64

Mohammad Mouneimne

Head of Export
+45 30 18 41 04

Kaja Gregersen

Export Manager – Asia
+45 20 40 41 90

Mathias Brinkmann-Pedersen

Export Manager
+45 20 96 14 63

Nicolai Carlos Heide-Ottosen

Export Manager - Southern Europe
+45 30 28 12 04

Dominique Leleu

Export Manager 
+33 6 74 96 27 87

Alister Smyth

Export Manager 
+44 78 89 15 65 93

*Not treated with antibiotics subject to medical prescription. A feed additive (Coccidiostats) is used to avoid disorders of the intestines in the chicken, which can be caused by parasites.