Light chicken salad wrap
Light chicken salad wrap by the Greek chef Akis Petretzikis. A hassle-free recipe for this yummy pita wrap with chicken, mushrooms, and veggies!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 453 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 10 min Cook Time: 15 min Total Time: 25 min
https://akispetretzikis.com/en/recipe/8035/light-wrap-me-kotosalata
Ingredients
4 pita breads
2 chicken breast fillets
300 g champignon mushrooms
2 tablespoon(s) olive oil
60 g corn
200 g mayonnaise
4 lettuce leaves
¼ cucumber
½-1 stick(s) celery
150 g cherry tomatoes
salt
pepper
Instructions
Cut the mushrooms in half and put them in the basket of an air fryer.
Wear gloves and put the chicken fillets on a plate or cutting board.
Add the olive oil, salt, and pepper, cut the fillets lengthwise in half in order to get 4 pieces, and rub them with your hands to spread the marinade over the whole surface.
Place the fillets over the mushrooms, transfer the basket to the air fryer, and cook them at 200°C (390°F) for 15 minutes. (Halfway through the cooking time, flip the fillets over and mix the mushrooms.)
Remove the basket from the air fryer, transfer the chicken and the mushrooms to a cutting board, finely chop them, and then put them in a bowl.
Add the corn and the mayonnaise to the bowl, and mix them well with a spoon.
Arrange the pitas on your worktop, one next to the other, and put 1 lettuce leaf at the center of each pita.
Cut the cucumber into thin strips, using a peeler, and add it on top of the lettuce.
Divide the chicken salad among the pitas.
Finely chop the celery, cut the cherry tomatoes in half, and add them on top.
Fold the sides of the pitas inwards and then wrap them into a roll to make the pita wraps.
Cut the chicken salad wraps in half and serve.