Chicken Piadina Wraps

To make chicken piadina wraps, start by preparing the cabbage and carrot salad following the recipe you can find Cabbage and Carrot Salad (Coleslaw). Cut the carrots and cabbage into julienne strips (For details see the Cooking Card How to Cut Vegetables) 1. Mix the cabbage and carrots in a salad bowl 2 and also add the very finely sliced spring onion. Then prepare the dressing: in a bowl, mix the low-fat yogurt with mayonnaise, then add the mustard, vinegar, sugar, salt, and pepper. Finally, incorporate the chives 3. Taste and adjust the salt if necessary.

Season the julienne vegetables with the dressing obtained 4. Take the chicken breast, clean it, and slice it into moderately thick fillets 5, brush them with a tablespoon of oil, and finally, salt and pepper them. Cook them for 6 minutes, 3 minutes per side 6, to make them golden.

After cooking, cut the chicken breasts into strips and set them aside 7. Now take the tomatoes, wash them, and cut them into slices 8; take the green lettuce, wash, and leaf it. Once you have all the ingredients ready, start assembling the chicken piadina wraps: warm the flatbread over low heat, on a griddle or non-stick pan, for a few seconds 9. Not too much, otherwise, it will dry out!

Transfer the warm flatbread onto a cutting board and lay a couple of lettuce leaves on top 10, the previously sliced tomatoes 11, lightly salt and pepper, and add the previously cooked and sliced chicken strips 12.

and finally add the cabbage and carrot salad 13. Fold the chicken piadina wraps into a roll (14-15), making sure to roll it as tightly as possible. To keep the roll tightly closed, wrap it in a sheet of aluminum foil and let it rest for a few minutes, allowing the flavors to blend well. Your chicken piadina wraps are ready: you can eat them hot/warm or, once they have cooled, remove only the top part of the foil so the filling won't fall out and stays inside the flatbread!