Honey Mustard Chicken Wrap

Informations supplémentaires

25 min. | 739 kcal | easy | Express, Family | Printable version

1. Setup Preheat the oven to 400°F. Cut the chicken into medium sized pieces. Thinly slice the cucumber and radish. Chop the dill.

2. Bread the chicken Put the panko in a bowl and 30 ^2P | 45 ^3P ml of sour cream in another bowl with 1-2 tbsp. of water. Season the panko with a drizzle of oil, salt and pepper. Dip the chicken in the sour cream and coat in a thin layer then cover with panko. Place on a baking sheet lined with baking paper. Bake the chicken in the oven for 16-18 minutes, turning the chicken pieces halfway through cooking. Cook on Broil for 3-4 minutes to color the panko.

3. Make the salad Reserve a few lettuce leaves for the wrap. Tear up the remaining lettuce and put it in a bowl with the cucumber and radish. In another small bowl, combine the remaining sour cream with the dill, a drizzle of oil, salt and pepper. Add this dressing to the salad.

4. Plate your dish Heat the tortillas 1 minute in the oven if desired. Garnish with the reserved lettuce, chicken and honey mustard sauce. Roll into a wrap. Serve the wraps with the creamy salad. Bon appétit!

360gChicken Thighs

90gPanko Breadcrumbs

80mlSauce Mix (honey,dijon mustard)

90mlSour Cream

4unitWheat tortilla 10in

1unitBoston Lettuce

1unitDill

2unitLebanese Cucumber(s)

2unitRadishes

What you need sheet pan, bowls

739 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 63g

21%

fat 36g

55%

cholesterol 166mg

55%

fiber 5g

20%

protein 41g

saturated 8g

40%

sodium 808mg

34%

sugar 13g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg