9.6K
Recipe
Yield: 4 persons
Ingredients:
- Min. 2 packs of tortilla bread (12 stk)
- 1 big red onion
- 1 cheddar cheese
- 1 little bag of arugula (75 grams)
- 1 bag of heart salad
- Pesto
- 1 pack of chicken breast (500 grams)
- 2 avocado
- 3 tomatoes
- Salt & pepper
How to make it:
- Make the pesto
- Wash the salad & tomatoes
- Peel the leaves of the heart salad & dice the tomatoes
- Peel the onion & dice thinly in rings
- Peel the avocado, remove the stone & slice it
- Coursley grate the cheddar
- Remove the tendons & fat from the chicken
- Season the chicken breast with salt & pepper
- Fry in oil on a hot pan
- Take the chicken breast of the pan, and leave to rest
- Dice the chicken breast
- Turn on the panini iron (high heat)
- Place a tortilla bread on the table/cutting board)
- In the middle of the bread you build up a long line of garnish. First: Grated cheddar, salad, onion, chicken, tomato & avocado
- Finish off with a lot of delicious pesto (I use a dressing squeeze bottle)
- Close the tortilla
- Heat in the panini iron & cut in half
→ I fold my tortilla wraps like a little package – Like this:
- The side, that is in front of you, you fold over the filling
- Each of the sides, you fold over
- Then you just roll it tightly up to the unfolded side
Other chicken recipes
⇒ Tortillawraps with chicken & vegetables
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