Chicken vegetable wraps with honey-mustard
- 6 Amaizin tortilla wraps
- 500 g chicken breast, in strips
- 200 g broccoli, in small florets
- 200 g mushrooms, sliced
- 1 onion, finely chopped
- 200 ml crème fraiche
- 150 g grated cheese
- 2 tbsp mustard
- 1 tbsp honey
- tarragon (10 g fresh, finely chopped or 1 tbsp dried)
- iceberg lettuce, sliced
- oil and/or butter
- salt and pepper
Preheat the oven to 180°.
Heat some oil and/or butter in a frying pan. Gently brown the chicken breast. Boil the broccoli florets al dente, drain and set aside. Fry the mushrooms and onion. Put the crème fraiche in a bowl.
Add the chicken, broccoli, onion and mushrooms with 100 g of grated cheese, mustard, honey and tarragon. Mix and season with salt and pepper.
Lay a wrap on a chopping board or a plate. Put some lettuce on the wrap. Then spread some of the chicken – vegetable mixture over the wrap. Fold in the sides and firmly roll up the wrap. Fill and roll the other wraps the same way. Put the wraps in an ovenproof dish. Sprinkle the rest of the cheese over the wraps and bake them approx. 15 minutes in the oven until the cheese has melted.