Do you like a combination of seemingly few compatible products? Then this salad of chicken fillet, feta cheese and sweet strawberries in a tortilla baked to a crunch on a grill will surely appeal to you!
Pick your recipe
You will need
- - 50 ml of olive oil;
- - 50 ml of balsamic vinegar;
- - 100 g of feta cheese;
- - 10-12 pcs. large strawberries;
- - 2 skinless chicken;
- - 4 tortillas;
- - a bunch of salad;
- - a few arrows of green onions;
- - a quarter cup of walnuts.
Instruction manual
1
Prepare a balsamic marinade dressing: just mix an equal amount of balsamic vinegar and olive oil.
2
Put the chicken fillet without bones and skin in a bag, fill it with dressing, leaving a little for salad dressing, distribute it well over the breasts and send in the refrigerator for a couple of hours to marinate.
3
Remove the meat from the refrigerator and allow it to “stand back” at room temperature for about 10 minutes. Meanwhile, heat the grill and then fry the fillet on it until crisp on both sides.
4
Allow the meat to cool slightly and cut into small pieces. Transfer to a bowl.
5
Cut strawberries into four parts. If you use a not very large berry, then cut it into halves, but take a larger amount.
6
Finely chop the green onion feathers.
7
Mash cheese with a fork.
8
Chop the nuts into the medium crumb with a knife or in the processor in pulse mode.
9
Put the lettuce in a bowl and sprinkle lightly with the rest of the balsamic dressing. Add the same chicken, feta cheese, chopped nuts, onions and strawberries, mix.
10
Put the salad in the center of the tortilla and wrap it. You can serve it this way, or you can make a little more effort and literally several seconds on each side, fry each roll on a hot grill so that the tortilla becomes seductively crispy.