Chicken salad wraps

Name: Chicken salad wraps
Prep time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 100 g cream cheese; 2 limes; 2 avocados; 4 lettuce leaves; 4 gherkins; ¼ bunch basil; ¼ bunch parsley; 400 g chicken breasts; 4 tbsp olive oil; 4 wheat tortillas; ½ litre chicken bouillon; ¼ tsp salt; a little pepper; 2 pinch salt

main dish salad lunch

Total: 50 min. | Active: 35 min.

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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.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 people

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

How it's done

Chicken

Bring the stock to the boil in a pan. Reduce the heat, add the chicken, simmer for approx. 15 mins. Remove the chicken, leave to cool slightly, shred 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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