Informations supplémentaires
25 min.
|
739 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the chicken into medium sized pieces. Thinly slice the cucumber and radish. Chop the dill.
2. Bread the chicken
Put the panko in a bowl and 30 2P | 45 3P ml of sour cream in another bowl with 1-2 tbsp. of water. Season the panko with a drizzle of oil, salt and pepper. Dip the chicken in the sour cream and coat in a thin layer then cover with panko. Place on a baking sheet lined with baking paper. Bake the chicken in the oven for 16-18 minutes, turning the chicken pieces halfway through cooking. Cook on Broil for 3-4 minutes to color the panko.
3. Make the salad
Reserve a few lettuce leaves for the wrap. Tear up the remaining lettuce and put it in a bowl with the cucumber and radish. In another small bowl, combine the remaining sour cream with the dill, a drizzle of oil, salt and pepper. Add this dressing to the salad.
4. Plate your dish
Heat the tortillas 1 minute in the oven if desired. Garnish with the reserved lettuce, chicken and honey mustard sauce. Roll into a wrap. Serve the wraps with the creamy salad. Bon appétit!
360gChicken Thighs
90gPanko Breadcrumbs
80mlSauce Mix (honey,dijon mustard)
90mlSour Cream
4unitWheat tortilla 10in
1unitBoston Lettuce
1unitDill
2unitLebanese Cucumber(s)
2unitRadishes
What you need
sheet pan, bowls
739 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
63g
21%
fat
36g
55%
cholesterol
166mg
55%
fiber
5g
20%
protein
41g
saturated
8g
40%
sodium
808mg
34%
sugar
13g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg