Chicken salad wraps

Chicken salad wraps

Total: 50 min. | Active: 35 min.
Nutritional value / person: 638 kcal
, Fat: 37 g
, Carbohydrate: 38 g
, Protein: 35 g
This is a tasty and fresh meal that can be prepared relatively quickly, making it the ideal weeknight dinner. Tip: We love oven-roasted chicken and that's what inspired this recipe. The meat left over from the roast chicken can be used the next day in this wrap. That way, it's even quicker to prepare.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

½ litre chicken bouillon
400 g chicken breasts
4 tbsp olive oil
1 lime, the whole juice
¼ tsp salt
a little pepper

Guacamole

2 avocados, halved, pitted
1 lime, the whole juice
2 pinch salt
a little pepper

To serve

4 wheat tortillas
4 lettuce leaves
100 g cream cheese
4 gherkins, sliced
¼ bunch basil, finely chopped
¼ bunch parsley, finely chopped
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How it's done

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Chicken

Pour the stock into a pan, bring to the boil. Reduce the heat. Add the chicken, leave to stand on the switched-off hob for approx. 15 mins. Remove the chicken, place in a bowl, allow to cool slightly, tear into small pieces using two forks. Add the olive oil and lime juice, mix, season.

Guacamole

Place the avocados in a small bowl, finely mash with a fork. Add the lime juice, mix, season.

To serve

Heat the tortillas according to the packet instructions. Make a cut from the centre to the outside of each tortilla. Spread ¼ of the chicken, guacamole, lettuce, cream cheese, gherkins, basil and parsley on the tortilla, fold. Prepare the remaining tortillas in the same way.

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