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Le Chaudron recipe

Wraps poulet crudités

Chicken and veggie wraps

⏱ 20 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 8large flour tortillas25 cm / 10 in
  • 600 g (21 oz)chicken breasts
  • 2carrots
  • 1cucumber
  • 300 g (11 oz)iceberg lettuce
  • 2firm tomatoes
  • 1avocado
  • 200 g (7 oz)cream cheesecream cheese
  • 200 g (7 oz)mayonnaise
  • 2 tbspwhole-grain mustard
  • 1large bunch of fresh cilantro
  • 1bunch of chives
  • 1lemon
  • 5 tbspextra-virgin olive oil
  • 1 tbspsmoked paprika
  • 1 tbspground cumin
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 8 large flour tortillas 25 cm / 10 in
  • 600 g (21 oz) chicken breasts
  • 2 carrots
  • 1 cucumber
  • 300 g (11 oz) iceberg lettuce
  • 2 firm tomatoes
  • 1 avocado
  • 200 g (7 oz) cream cheese cream cheese
  • 200 g (7 oz) mayonnaise
  • 2 tbsp whole-grain mustard
  • 1 large bunch of fresh cilantro
  • 1 bunch of chives
  • 1 lemon
  • 5 tbsp extra-virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large skillet for the chicken1 large skillet for warming the tortillas1 large mixing bowl1 vegetable peeler1 mandoline (optional)1 chef’s knifeplastic wrapMedium saucepanBlack peppercorns

03 — Method

  1. CHICKEN AND VEGGIE WRAPS balance chicken, crunchy vegetables and a creamy sauce in a rolled tortilla. Perfect for picnics and lunches.
  2. Cut the 600 g (1⅓ lb) chicken against the grain into thin 1 cm (⅜ in) strips so it cooks quickly and stays tender.
  3. Season the chicken with salt and pepper. Sprinkle with the smoked paprika and ground cumin and toss to coat. Let stand 10 minutes.
  4. Heat 3 tbsp extra-virgin olive oil in the large skillet over high heat. Sear the chicken 5 minutes, stirring, until browned all over.
  5. Peel the 2 carrots and grate them on the large holes (or julienne them on a mandoline). Peel the cucumber in stripes to keep some color and cut into thin 1 cm (⅜ in) sticks.
  6. Seed the 2 tomatoes and cut into 1 cm (⅜ in) dice so the wraps don't get soggy. Peel the avocado and slice thinly, 5 mm (¼ in). Shred the iceberg finely. Chop the cilantro and chives.
  7. Make the creamy SAUCE: in a bowl, whisk the fresh cheese (St Môret or cream cheese), mayonnaise, whole-grain mustard, lemon juice, salt and pepper until smooth.
  8. WARM the 8 tortillas in the large dry skillet, 20 seconds per side. FILL each one down the center: sauce, iceberg, grated carrot, cucumber, tomato, avocado, chicken and herbs. Fold in the sides and roll up tightly.

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CategoryMain dishes