Kip-groenten wrap met honing mosterd

Chicken-vegetable wrap with honey mustard

Rolling, folding, stacking, everything is possible with tortilla wraps. And once it’s all on the table, let the party start!

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  • 1 pack of Amaizin tortilla wraps
  • 500g chicken breast
  • 200g broccoli, in small florets
  • 200g mushrooms, sliced
  • 1 onion, finely chopped
  • 150g grated cheese
  • 2 tbsp mustard
  • 1 tbsp honey
  • 200 ml crème fraîche
  • tarragon (10g fresh or 1 tbsp dried)
  • iceberg lettuce, sliced
  • salt and pepper to taste

Getting started

  • Preheat the oven to 180°.
  • Fry the chicken breast, remove from the heat and cut into strips. Cook the broccoli florets al dente, drain and set aside. Fry the sliced mushrooms with the onion. Put the crème fraîche in a bowl.
  • Add the chicken, broccoli, mushrooms, onion, 100g grated cheese, mustard, honey and tarragon. Mix everything together. Season with pepper and salt if necessary.
  • Place the wraps on a flat surface. Put some lettuce on the wraps. Spread the chicken-vegetable mixture on top. Fold the ends in half and roll them up tightly. Place them in an oven dish.
  • Sprinkle the remaining 50g of grated cheese on top and leave to brown in the oven (approx. 15 min).

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