Caesar salad wraps

Name: Caesar salad wraps
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 4 Chicken filets (approx. 600 g); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 2-3 Garlic cloves; 200 g Salad Mayonnaise; 250 g Whole milk yoghurt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 3 discs Toast; 1 tablespoon (20 g) Butter; 1 (approx. 200 g) small romaine lettuce; 50 g sliced parmesan; 7-10 Tbsp Parchment paper and kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

4 Chicken filets (approx. 600 g)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
2-3 Garlic cloves
200 g Salad Mayonnaise
250 g Whole milk yoghurt
7-10 Tbsp grated rind of 1/2 untreated lemon
3 discs Toast
1 tablespoon (20 g) Butter
1 (approx. 200 g) small romaine lettuce
50 g sliced parmesan
7-10 Tbsp Parchment paper and kitchen yarn

Directions

1
Wash the fillets and pat them dry. Fry in hot oil for 5-6 minutes on each side. Season and let cool off
2
Wash the chives and chop finely. Peel garlic and press through. Mix both with mayonnaise, yoghurt and lemon peel. Seasoning
3
Finely dice the toast. Roast in hot fat. Cool down. Clean, wash and cut salad into fine strips. Halve fillets lengthwise, cut into thin slices. Mix everything with parmesan and sauce, up to 8 tablespoons.
4
Spread each wrapper with 1 tablespoon of sauce, place a little salad mix on top, leaving a rim free all around. Roll up, cut in half diagonally. Wrap in parchment and tie up with kitchen string