Chicken Wrap with Fiorella di Tomino

Chicken Wrap with Fiorella DI TOMINO

< 30 min

Easy

INGREDIENTS

14 oz Fiorella DI TOMINO

4 flour tortillas

2 chicken fillets (approx. 7 ozeach)

1 jar (7.7 oz) mango chutney

2 zucchini (approx. 7 ozeach)

5.3 oz dried apricots

3.5 oz baby spinach

2 tbsp. oil

Salt

Pepper

INSTRUCTIONS

Wash the zucchini and trim the ends. Slice in half lengthwise, then slice crosswise. Dice the apricots. Wash the spinach, then shake dry. Pat the fillets dry and cut into pieces. Heat the oil in a frying pan. Sauté the chicken cubes on all sides for 2–3 minutes. Add the zucchini and sauté together for 2–3 minutes. Season with salt and pepper.
Cut the Fiorella DI TOMINO into bite-sized pieces. Heat the tortillas in a dry frying pan (no oil). Spread mango chutney on each tortilla. Arrange the chicken, zucchini, apricots, cheese and spinach on top. Roll up the wraps as desired.