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Chicken wrap

For those busy days, I brought you a recipe from Continente that can be prepared in 20 minutes. As always, you can adapt the filling to your taste, changing the chicken for tuna or vegetables, for example.


  • 100g Riced Veggies Quinoa and Cauliflower Continente

  • 1 whole wheat wrap

  • 80g fresh chicken breast

  • Lettuce to taste

  • 60ml plain Greek light yoghurt

  • 1 clove garlic, minced

  • Fresh mint

  • 1/2 tbsp olive oil

  • Ground black pepper to taste

  • ½ teaspoon of coarse salt

  • Ground cumin to taste


  • Boil the chicken breast in boiling water with salt to taste for 15 minutes. Leave to cool and shred.

  • Wash and chop the lettuce and mint.

  • Sauté the garlic and the riced veggies in a pan with olive oil.

  • Lightly cook the wrap dough in a microwave or an ungreased frying pan.

  • In a bowl, add the shredded chicken, riced veggie, yoghurt, mint, a drizzle of olive oil, salt and stir to coat. Season to taste,

  • Roll out the wrap dough. On one half, place the lettuce and the mixture on top.

  • Roll carefully, squeezing slightly.

  • Cut in half and serve.

Have a nice meal!

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