Chicken dürüm with ‘exclusive sauce’
easy
25'
Ingredients
2 p.
- 1 tbsp from Vrai Sirop de Liège (for the sauce)
- 2 tbsp mayonnaise
- 1 tbsp the ketchup
- 1 tbsp some hot sauce
- 1 tsp the pepper
- 1 tsp tarragon
- 1 tsp cayenne pepper (optional)
- 1 tomato (for raw vegetables)
- ⅓ of cucumber
- A few slices of onion
- Some iceberg lettuce leaves
- 100 g white cabbage
- 2 filets chicken (for the chicken)
- Chicken spices
- Butter
- 2 tortillas (for the wrap)
Recipe
25'
Preparation:
15'
|
Cooking:
10'
|
Marinating:
1
In a bowl, mix the Sirop de Liège, mayonnaise, ketchup, hot sauce, paprika powder, tarragon (and optionally a pinch of cayenne pepper to liven it up).
2
Slice the vegetables into thin strips and rounds.
3
Brown the sliced chicken in butter with chicken spices.
4
Warm the tortillas briefly in the oven (180 °C) so that they are warm and pliable.
5
Spread the sauce generously over the tortilla, top with vegetables and chicken, roll firmly and wrap in tin foil to enjoy easily.
6
Serve immediately, on the go, as it should be.
DinnerThe classicDrizzleSupperMeat and poultry
