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.