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Chicken, fig, spinach and brie wrap
Preparation
10 min
Cooking time
None
Servings
4
Ingredients
- 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
Preparation
- In a bowl, mix together the mayonnaise and the pesto.
- Stir and set aside.
- Place the tortillas on a work surface.
- Spread with a generous amount of pesto mayonnaise.
- Add the spinach, chicken, fig and brie to each tortilla.
- Roll into wraps.
- Serve with raw vegetables or chips.
