Gluten-free chicken wrap


  • 2 boiled and shredded chicken breasts,
  • 1 onion,
  • 1 can of tomato grated,
  • 300 g of red pepper,
  • 2 bay leaves,
  • ¼ cup of chicken stock,
  • sea ​​salt,
For the top;
  • strained yogurt,
  • coriander,
  • goat cheese,
  • lemon juice,
  • scallion,
  • Red onion

First, take the randomly shredded chickens into a pot. Add chopped onion, grated tomato, chopped red pepper and chicken stock into it. Sprinkle bay leaves on it.

Cook for 20 minutes on low and medium heat.

After all the ingredients have simmered in the pot for 20 minutes, you're ready to make the chicken wrap.

After taking the gluten-free thin breads to the serving plate, you can place the chicken mixture on them.

You are free to choose the ingredients to put on the chicken mixture. In this recipe, we used strained yogurt, goat cheese, spring onions, red onions and a little lemon juice.

The ingredients in the recipe serve an average of 6-8 people; therefore it is perfect as a group meal.


 

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