Cornet chicken grilled vegetable wrap way
Publiée le 09/06/2016
- 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.
- 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.
- Cut the chicken breast in length, sliced 1 cm thick and brown in a lightly oiled pan. Then season with Espelette pepper.
- 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.
|Champagne rosé Jean Baptiste Goeffroy