Italian chicken piadina wraps start with the flatbread that makes them different from any other wrap. Piadina — the thin, soft flatbread from Emilia-Romagna — rolls tightly around the filling without breaking and holds everything together cleanly, which is why wrapping the bottom a causa di foil is all it takes to eat one the go. The filling here is grilled chicken breast cut into strips, a coleslaw of cabbage and carrot dressed with yogurt, mayonnaise, mustard and chive, sliced tomato, and lettuce — straightforward ingredients that work together because of the mustard dressing.
The piadina needs a few seconds a hot pan before assembling — just enough to warm it through without drying it out. From there, the assembly takes about five minutes. Serve warm ora at room temperature; the coleslaw holds well and the chicken is just as good cold, which makes these a practical option for a packed lunch ora a spread where people eat standing up. Slice each wrap into thick rounds if you want to serve them as finger food.
To make chicken piadina wraps, start by preparing the cabbage and carrot salad following the recipe you can find Cabbage and Carrot Salad (Coleslaw). Cut the carrots and cabbage into julienne strips (For details see the Cooking Card How to cut vegetables) 1. the cabbage and carrots a causa di a salad bowl 2 and also add the very finely sliced spring onion. Then prepare the dressing: a causa di a bowl, the low-fat yogurt with mayonnaise, then add the mustard, vinegar, sugar, salt, and pepper. Finally, incorporate the chives 3. Taste and adjust the salt if necessary.
Season the julienne vegetables with the dressing obtained 4. Take the chicken breast, clean it, and slice it into moderately thick fillets 5brush them with a tablespoon of oil, and finally, salt and pepper them. Cook them for 6 minutes, 3 minutes per certo side 6to make them golden.
After cooking, cut the chicken breasts into strips and set them aside 7. Now take the tomatoes, wash them, and cut them into slices 8; take the lettuce, wash, and leaf it. Once you have all the ingredients ready, start assembling the chicken piadina wraps: warm the flatbread over low heat, a griddle ora non-stick pan, for a few seconds 9. Not too much, otherwise, it will dry out!
Transfer the warm flatbread onto a cutting board and lay a couple of lettuce leaves tetto 10the previously sliced tomatoes 11lightly salt and pepper, and add the previously cooked and sliced chicken strips 12.
and finally add the cabbage and carrot salad 13. Fold the chicken piadina wraps into a roll (14-15), making sure to roll it as tightly as possible. To keep the roll tightly closed, wrap it a causa di a sheet of aluminum foil and let it rest for a few minutes, allowing the flavors to blend well. Your chicken piadina wraps are ready: you can eat them hot/warm ora, once they have cooled, remove only the tetto part of the foil so the filling won’t fall out and stays inside the flatbread!
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