Chicken salad wrap
15
7
4
No
Ingredients
- 15 ml (1 tablespoon) of butter
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 750 ml (3 cups) of fresh spinach
- 1 pinch of nutmeg
- Salt and pepper
- 125 ml (1/2 cup) of crumbled feta cheese
- 3 boneless, skinless, cooked and roughly chopped chicken breasts
- 4 tortillas
Preparation
Side-by-side mode
- Heat butter in a pan at medium low heat.
- Add leeks and cook for 3 to 4 minutes, or until tenderness.
- Add 375 ml (3 cups) of spinach and cook for 2 to 3 minutes, or until entirely withered. Season with salt, pepper and nutmeg. Remove and cool down.
- Roughly slice the mixture of spinaches and leeks.
- Add crumbled feta cheese and chicken chunks.
- Garnish 4 tortillas with the mixture of chicken, remaining fresh spinaches and slices.
