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Chicken, fig, spinach and brie wrap
Chicken, fig, spinach and brie wrap

Chicken, fig, spinach and brie wrap

Preparation 10 min
Cooking time None
Servings 4


  • 125 ml (1/2 tasse) de mayonnaise
  • 25 ml (1 c. à soupe + 2 c. à thé) de pesto
  • 4 tortillas de blé entier
  • 500 ml (2 tasses) de jeunes pousses d'épinard, taillées en chiffonnade
  • 2 poitrines de poulet cuites (grillées ou rôties), coupées en lamelles
  • 4 figues noires, coupées en quartiers
  • 4 belles tranches de fromage brie


  1. In a bowl, mix together the mayonnaise and the pesto.
  2. Stir and set aside.
  3. Place the tortillas on a work surface.
  4. Spread with a generous amount of pesto mayonnaise.
  5. Add the spinach, chicken, fig and brie to each tortilla.
  6. Roll into wraps.
  7. Serve with raw vegetables or chips.
Availability in stores