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Chicken and Vegetable Breakfast Wrap
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Source: https://recipheon.com/en/recipes/breakfast/chicken-and-vegetable-breakfast-wrap
About this recipe
A chicken and vegetable breakfast wrap is a simple meal made with roasted chicken, bell pepper, and lettuce that works well for a hearty breakfast or quick lunch. The chicken makes a filling base, the bell pepper adds crunch and sweetness, and the lettuce keeps everything fresh. It is a good way to use roasted chicken left over from the day before without cooking an entire meal again. Warm the tortillas briefly, but arrange the fillings so the lettuce does not lose its freshness. Roll each wrap tightly and cut it on the diagonal so it is easier to serve and eat.
Ingredients
2 flour tortillas
120 g roasted chicken
1/2 bell pepper
a handful of lettuce
Steps
Cut the ready-roasted chicken into smaller pieces. Wash and deseed the bell pepper, then cut the flesh into thin strips. Rinse and dry the lettuce.
Warm the tortillas in a dry frying pan for 1–2 minutes, turning, just until flexible. Do not toast them until hard and brittle.
Arrange lettuce, bell pepper and half the chicken on each tortilla, leaving the edges clear.
Fold the sides inward, then fold the bottom edge over the filling and roll up, gently holding the filling in place. Place seam-side down and cut diagonally before serving.
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