How To Make Chicken Wrap

Here is the recipe for yesterday dinner! Chicken wrap, with lots of good in 🙂  


  • 2 chicken fillets
  • 1 pack of bacon
  • Brans lefse
  • Creme fraiche
  • Red pesto (with tomato and chili)
  • Iceberg salad
  • Arugula 
  • Cucumber
  • Paprika
  • jalapenos
  • Pieces of cheese
  • avocado
  • Onion
  • corn
  • Garlic
  • Different spices


Cut the chicken fillet into small pieces and fry with the desired spice in the frying pan. As you cook the chicken, you make everything else you need to make up your mind. We used what is mentioned in the list above. Among other things, I cut the avocado into small pieces and mixed in salt, pepper, garlic and lemon juice and made “dressing” of different types of spices, garlic, and cream fraiche. 

When the chicken pieces begin to be crispy, make a little room in the middle of the pan, take a little butter, a tablespoon of creme fraiche and a tablespoon of red pesto. Then mix this with the chicken pieces. When the chicken is finished, put it away in a bowl with the lid/plate over to keep the heat and then fry the bacon.

When all the accessories upside down are cut up and chicken and bacon are finished, you can start filling the lefts. I started warming the liver in the microcircuit for about 40 sec. The first thing I did was to smear the “dressing” and some red pesto in the bottom before everything else fills 🙂 

The leather is then folded from both sides and fastened to the top with toothpicks. Serve with a small bowl of salsa and some nacho chips. NEW 🙂 



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