Chicken wraps with arugula
by Tavolino
Juicy chicken breast strips, tangy cheddar, and fresh arugula in warm whole-wheat tortillas, finished with a light cream cheese spread.
Ingredients
- Chicken breast fillet 560 g
- Salt 1 pinch
- Pepper 1 pinch
- Olive oil 2 tbsp
- Arugula 150 g
- Cheddar 50 g
- Whole-wheat tortillas 4 pieces
- Cream cheese 80 g
- Lemon juice 4 tsp
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan-assisted).
- 2
Rinse the 560 g chicken breast fillets, pat dry, and season with salt and pepper.
- 3
Drizzle the meat with 2 tbsp olive oil and cook on a wire rack with a drip pan underneath for approx. 10 minutes.
- 4
In the meantime, wash the 150 g arugula and spin dry.
- 5
Cut the 50 g cheddar into fine strips.
- 6
Remove the cooked chicken from the oven, let it cool briefly, and cut into strips.
- 7
Warm the 4 whole-wheat tortillas according to the package instructions.
- 8
Spread the tortillas with a total of 80 g cream cheese.
- 9
Top the tortillas with the arugula, cheddar strips, and chicken strips.
- 10
Drizzle everything with 4 tsp lemon juice, season with salt and pepper, and roll up tightly.
- 11
Cut the wraps diagonally in the middle and serve.