Wraps with chicken cold cuts, carrots, romaine salad and caesar dressing

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 200 g Romaine lettuce
  • 200 g Carrots
  • 1/2 bunch of parsley
  • 2 Garlic cloves
  • 5 g oil-soaked anchovies
  • 1 Egg yolk (size M)
  • 1-2 TEASPOONS Mustard
  • 2 TABLESPOONS Wine vinegar
  • 20 g grated parmesan cheese
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 8 TABLESPOONS Olive oil
  • 4 (270 g, 20 cm Ø) Wheat wraps
  • 200 g Chicken Cold Cut
  • 7-10 Tbsp parchment paper

Directions

  1. 1

    Clean the salad, wash and shake dry. Peel, wash and roughly grate the carrots. Wash parsley, shake dry, pluck the leaves from the stalks and chop them, except for something to garnish.

  2. 2

    Peel the garlic and press it through a garlic press. Chop anchovy fillets finely. Mix egg yolk, mustard, vinegar, parsley, garlic, parmesan and anchovy. Season with salt and pepper. Add oil drop by drop while stirring.

  3. 3

    Heat the wraps in a pan without fat for 1/2 minute one after the other while turning. Spread the dressing on the wraps and spread it, leaving a rim of approx. 4 cm. One after the other with

  4. 4

    Turn in sides, roll up wraps, cut diagonally. Wrap the ends with a piece of parchment paper.

Nutrition Facts

KCAL
500 kcal
CARBS
38 g
FATS
31 g
PROTEINS
19 g

Categories & Tags

Snacks/PartyAppetizerSummer