Chicken Piadina Wraps

Name: Chicken Piadina Wraps
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Chicken breast 8.8 oz; Flatbread 4; Cluster tomatoes 5.6 oz; Lettuce 8 leaves; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste; Cabbage 5.5 oz; Carrots 1.8 oz; Fresh scallion ½; Low-fat Yogurt 0.3 cup; White wine vinegar 1 spoonful; Sugar 1 tsp; Mayonnaise 2 spoonfuls; Chives minced 1 tsp; Mustard 1 spoonful; Fine salt to taste; Black pepper to taste

338

Calories per serving

Energy Kcal 338
Carbohydrates g 34.5
of which sugars g 7.6
Protein g 22.3
Fats g 12.3
of which saturated fat g 1.76
Fiber g 3.1
Cholesterol mg 58
Sodium mg 568

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: Very low

PRESENTATION

Italian chicken piadina wraps start with the flatbread that makes them different from any other wrap. Piadina — the thin, soft flatbread from Emilia-Romagna — rolls tightly around the filling without breaking and holds everything together cleanly, which is why wrapping the bottom in foil is all it takes to eat one on the go. The filling here is grilled chicken breast cut into strips, a coleslaw of cabbage and carrot dressed with yogurt, mayonnaise, mustard and chive, sliced tomato, and lettuce — straightforward ingredients that work together because of the mustard dressing.

The piadina needs a few seconds on a hot pan before assembling — just enough to warm it through without drying it out. From there, the assembly takes about five minutes. Serve warm or at room temperature; the coleslaw holds well and the chicken is just as good cold, which makes these a practical option for a packed lunch or a casual spread where people eat standing up. Slice each wrap into thick rounds if you want to serve them as finger food.

INGREDIENTS

338

Calories per serving

Ingredients for 4 Chicken Piadina Wraps: Chicken breast 8.8 oz (250 g); Flatbread 4; Cluster tomatoes 5.6 oz (160 g); Lettuce 8 leaves; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste

for the Cabbage and Carrot Salad: Cabbage 5.5 oz (150 g); Carrots 1.8 oz (50 g); Fresh scallion ½; Low-fat Yogurt 0.3 cup (90 g); White wine vinegar 1 spoonful; Sugar 1 tsp; Mayonnaise 2 spoonfuls; Chives 1 tsp - minced; Mustard 1 spoonful; Fine salt to taste; Black pepper to taste

Preparation

How to prepare 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!

Storage

Enjoy the chicken piadina wraps hot or cold. If you want to save time, you can prepare all the filling ingredients in advance and then assemble the warm flatbreads just before serving.

Advice

If this sumptuous filling is not enough for you, you can add corn: the yellow touch makes it even more appetizing. If you're not convinced by the mustard sauce, feel free to replace it with your favorite one, like tartar sauce or cocktail sauce (one of my favorites...)

For the translation of some texts, artificial intelligence tools may have been used.