For 2 persons:
- 200g of chicken breast
- 2 eggs
- 3 to 4 handfuls of a young shoots salad
- 2 large wraps
- 4 Tsp of grated Parmesan cheese
- 1 Tsp of cooking oil
– Salt and pepper
For the sauce:
- 1 Tsp of capers
- 2 small chopped garlic cloves
- 1 Tsp of mustard (Dijon mustard)
- 125mL of olive oil
- 125 mL Parmesan cheese shavings
- 1 Tsp of lemon juice
- 1 egg
- Salt and pepper
Preparation of the eggs and chicken:
Start by boiling 1L of water and cook 3 eggs. Remove 1 after 2 minutes. Leave it under cold water. It will be used to make the sauce. Let the other 2 eggs cook for 10 minutes.
Cut the chicken into long strips and cook in olive oil for 4 minutes on each side. Be careful not to cook it for too long to keep it tender.
After 10 minutes, pass the eggs under cold water to facilitate removal of the shell. Cut into small cubes.
Let the chicken strips cool down. Then slice into cubes.
For the sauce:
Remove the shell from the egg that cooked only 2 minutes and place it in a blender bowl.
Add all the ingredients of the sauce (excluding salt and pepper) and mix until you get a smooth texture. Adjust the seasoning according to taste.
To make the Wraps:
Spread the sauce on the wrap, then add a handful of young shoots.
Add chicken pieces, egg and parmesan. Add a little sauce, salt and pepper (depending on taste).
Fold the ends of the wrap and roll on itself. Cut diagonally to get 2 generous half wraps.
Place in a compartment of MB Square on a bed of sprout salad.
Can be served with:
- 1 salad of tomatoes, mozzarella, basil with a drizzle of olive oil and a pinch of salt and pepper.
- 1 seasonal and exotic fruits salad in the foodcup.
Enjoy the rest of Caesar sauce to season a salad!