Chicken Salad Wrap
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 125 grams Long grain rice
- salt
- 300 grams Chicken breasts (ready to cook)
- 500 milliliters Chicken broth
- 3 eggs
- 1 Red Bell pepper
- 1 Red onion
- 80 grams baby Spinach
- 200 grams Natural yogurt
- 1 garlic clove
- 50 grams Sour cream
- freshly ground peppers
- 4 Tortillas (about 20 cm in diameter)
Preparation steps
1.
Combine the rice with 250 ml (approximately 1 cup) of boiling salted water and cook until al dente. Let cool.
2.
Rinse the meat and cook for about 20 minutes in simmering poultry broth. Cook the eggs in boiling water for 8-10 minutes, drain, rinse, peel and cut into small pieces. Rinse the bell pepper, cut in half, remove seeds and ribs and dice. Peel the onion and dice. Rinse the spinach, trim and spin dry.
Mix together the yogurt, minced garlic and sour cream. Season with salt and pepper. Remove the meat from the broth, let cool slightly and tear into strips.
3.
Warm the wraps. Place some rice in the middle of the wrap. Top with chicken strips, bell pepper, diced onion, egg and spinach. Drizzle with the yoghurt sauce. Roll up the wraps and serve.
