Chicken curry wrap with Bresse Bleu and grilled vegetables
Difficulty level: easy
Servings 4 people
Ingredients
- 150 g of Bresse Blue
- 4 nets chicken
- 4 pancakes for wrap
- 1 zucchini
- 1 bell pepper red
- 1 bell pepper YELLOW
- 1 c. coffee curry
- Olive oil extra virgin
Instructions
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Peel, clean and slice the peppers. Wash and cut the zucchini into half rings.
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Cut the chicken fillets into strips.
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Cook the peppers for 6 to 8 minutes in a pan with olive oil over medium heat. Add the chicken and zucchini pieces.
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Increase the heat slightly and let everything brown for another 8 to 10 minutes, stirring regularly. Add the curry, salt and pepper, then cook for another 2 minutes over high heat, stirring.
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Cut the Bresse Bleu into small pieces.
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Spread the pancakes on the work surface. Distribute the very hot filling in the center of each patty. Sprinkle with pieces of Bresse Bleu then immediately roll the wraps.
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Enjoy immediately. On contact with the hot filling, the Bresse Bleu will melt gently.
© Bresse Bleu®
