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Breaded chicken wrap with cheddar and green salad

Wraps are wheat or corn cakes ideal for a meal on the go or when you want to make a lighter sandwich. Made from sliced cheddar, green salad, tomato and mayonnaise, this recipe of breaded chicken wraps, cheddar and green salad will be a hit on your picnics. Source: http://www.cuisineaz.com/recipes/wraps-to-chicken-pane-cheddar-and-salad-verte-76983.aspx

Midday Picnic
Course: Main course
Preparation: 15 minutes
Cooking: 10 minutes
This recipe has been translated automatically from french


  • 1.   On a kitchen board, cut chicken strips into relatively thin slices. In a deep plate, break the egg and beat it. In another plate, pour the breadcrumbs. Roll the chicken aiguillettes in the beaten egg and then in the bread crumbs.
  • 2.   In a saucepan over a heat, heat a little oil. Cook your breaded aiguillettes for 10 minutes. Detail each slice of cheddar cheese. Wash, seed tomatoes and cut into strips. Arrange the patties on a clean, flat surface.
  • 3.   In the center of each cake, place a sheet of green salad, slices of cheddar, 2 strips of tomato, mayonnaise and finally pieces of chicken. Fold the bottom of each slab and close the ingredients by folding one side. Roll your wrap to the other side.


  • Average nutritional values per person Energy 3 343.01 kJ / 796.82 kCal Fat 31.64 g including saturated 4.85 g Carbohydrates 50.52 g including sugars 2.79 g Fiber 2.17 g Protein 47.04 g Sodium 1 005.28 mg



tested june, 07 2021
Super recette et léger, j'ai mis la mayonnaise sur le wrap

Ingredients for servings

  • 2 wrap
  • 2 chicken cutlets
  • 2 slice of cheddar
  • 2 leaf of green salad
  • 1 tomato
  • 5 cl of mayonnaise
  • 1 egg
  • 75 g of breadcrumbs
  • 1 sunflower oil