The popular club sandwich, but rolled up. The mayonnaise has been exchanged for créme fraîche and this version lacks tomatoes, but they can easily be added if you use a couple less in the other recipes this week.
If you baked the chicken yesterday, you can skip this. The wrap tastes just as well with cold chicken as it does warm.
- 140 gr chicken breast
- 4 tranches streaky bacon
- 2 small tortillas – or 1 large
- 1 tbs créme fraîche
- grated cheese
Serves 1 as part of the Budget Challenge
Cut the chicken lengthwise in 1cm thick pieces. Heat 1/2 tsp of oil in a frying pan and bake the chicken on high flame in 2.5min brown. Turn the pieces and bake for 1.5 minutes or until júst cooked through.
Fry the bacon until crisp.
Smear the créme fraîche over the tortilla. Sprinkle grated cheese on top, then lay lettuce on top from one end to another, approximately 5cm wide on a small tortilla and 8cm on a large one. Divide the chicken and bacon on top, and add salt and pepper to taste. Remember that bacon has salt too.
Folt the base of the tortilla a small distance over the filling, to prevent the filling dropping out when eating. Roll the tortilla. If you want, but absolutely not required, you can toast is for a minute or two in a panini press.