Cornet chicken grilled vegetable wrap way

Publiée le 09/06/2016




  • 2 wheat tortillas
  • 2 carrots
  • 2 courgettes
  • 1 green Batavia
  • 2 white onions
  • 1 chicken breast
  • 1 red bell pepper
  • 1 aubergine
  • 1 box of Alfalfa
  • pepper
  • Espelette pepper
  • Yogurt sauce & chive salad Vigean
  • olive oil Tunisia / Spain

According to a recipe from Frédérique Cailloce, conseillère culinaire VIGEAN

  1. Peel the eggplants, cut in lengthwise and brush the front / back with the olive oil Vigean. Then, toast in the oven, turning halfway through cooking. On leaving the oven, slice them into lengthwise and cool.
  2. Grill the peppers on a plate in the oven, turning occasionally, until browned skin. On leaving the oven, place them in a sealed plastic bag until cool. Remove the skin, remove seeds and detail into strips of 1 cm.
  3. Cut the chicken breast in length, sliced ​​1 cm thick and brown in a lightly oiled pan. Then season with Espelette pepper.
  4. Grate the big grater, carrots, zucchini and onions, and add 4 tablespoons of salad dressing Vigean

Making a cone with the wheat tortilla and place in a glass.
Alternate all preparations by adding half the time, a teaspoon of salad sauce Vigean.
Finish with germinated seed of Alfalfa.

You can replace the chicken with anchovies.

Good tasting!

Champagne rosé Jean Baptiste Goeffroy

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