Chicken vegetable wraps with honey-mustard
- 6 Amaizin tortilla wraps
- 500 g chicken fillet
- 200 g broccoli, in small florets
- 200 g mushrooms, cut into slices
- 1 onion, finely chopped
- 150 g grated cheese
- 2 tablespoons mustard
- 1 tablespoon honey
- 200 ml crème fraîche
- dragon (10 g fresh, or 1 tablespoon dried)
- iceberg lettuce, cut into fine strips
- salt and pepper to taste
Preheat the oven at 180°C.
Bake the chicken, remove from the stove and cut into stripes. Cook the broccoli florets and bake the mushroom with the union until golden.
Put the creme fraîche in a bowl. Add the chicken, broccoli, mushrooms, union, 100 g of the cheese, mustard, honey and dragon. Stir to blend well. Add pepper and salt to taste.
Place the wraps on a flat base and cover with the iceberg lettuce. Put the chicken-broccoli mix on the wraps. Fold the ends and roll them firmly. Put them in a slightly greased oven dish.
Sprinkle the remaining cheese on top and brown them in the oven for approximately 15 minutes.