Chicken wraps with Roquefort

Name: Chicken wraps with Roquefort
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 3 Eggs (size M); 200 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 8 Anchovy fillets in oil; 50 g Roquefort cheese; 200 g Double cream cream cheese; 4 leaves Lettuce; 1 pack of Wheat-corn tortillas (6 pieces, 380 g); 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

3 Eggs (size M)
200 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
8 Anchovy fillets in oil
50 g Roquefort cheese
200 g Double cream cream cheese
4 leaves Lettuce
1 pack of Wheat-corn tortillas (6 pieces, 380 g)
7-10 Tbsp Cling film

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Quench and peel. Wash the chicken, dab dry. Season with salt and pepper. Heat oil in a pan. Fry the meat for about 10 minutes while turning. Take out, let cool and cut into thin strips
2
Cut 1 egg into small cubes. Cut 2 eggs into thin slices. Drain the anchovies and cut half into small pieces. Mix with egg cubes and cheese. Season cream with salt and pepper. Wash the salad and shake dry
3
Heat 4 tortillas in the oven or microwave. Use the rest for other purposes. Spread about 1/4 cream on each. Place about 1/4 of each of the meat, the remaining anchovies and salad on top. Cover with egg slices. Roll up wraps and wrap in foil. Put them in a cold place. Shortly before serving, remove foil and cut each wrap into approx. 3 pieces