Chicken and ranch pipe in wrap
Cooking Time45 m
Ingredients13
DifficultyHard
A chicken and ranch pipe in wrap is one such lunch that goes quickly to fix and is easy to pack in the bag. It works just as well when you sit on the beach as when you want something smooth in the park. If leftovers are made at least as well in a pasta salad or trapped in a baguette.
Categories
Main courseDinnerLunchYields
4Servings
Ingredients
4 servings
- Step: 1400 g chicken breast file
- Step: 2oil (for roasting)
- Step: 31 dl crème fraiche
- Step: 41 st forecloth of grass (a 20 g)
- Step: 51 dl mayonnaise
- Step: 61 tsk dried dill
- Step: 71 st ripped garlic shift
- Step: 81/2 msk white vinegar
- Step: 92 st stalks celery
- Step: 10salt
- Step: 11black pepper
- Step: 124 st tortilla bread (medium)
- Step: 134 st salad leaves (e.g. gem or romance salad)
Instructions
- Step: 1Ranching: Put the oven at 150°C. Stoke the chicken in oil until it gets color around, spice with salt and pepper. Set in the oven 10-15 min or until the inner temperature is 72°C. Let cool.
- Step: 2Mix 1/2 dl crème fraiche with half of the lawn plain with a spell mixer. Stir down the rest of the crème fraich, the mayonnaise, dill, garlic and vinegar. Taste with salt and pepper.
- Step: 3Cut the chicken in small pieces. Different the seller. Mix chicken and celery with the mess. Serve in tortilla bread with salad leaves and top with the rest of the lawn bulb.
Näring
| Calories | 483kcal |
|---|---|
| Carbohydrates | 25g |
| Fat | 30g |
| Protein | 28g |
| Serving Size | 4serving |
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