Chicken Wrap

Chicken Wrap

Ingredients for Chicken Palace Wrap ingredients
1 tablespoon of olive oil
2 pieces of chicken breast – chopped diced
2 pieces of doughs
2 tablespoons of olive oil
1 potato – small diced dough
1 carrot – small diced dough
1 pumpkin – inner kernels removed – diced diced
1 onion – diced chopped
3 teeth garlic
1 cup peas
1 tablespoon tomato paste
½ cup water
1 tablespoon butter
salt
black pepper
Ingredients for Bechamel Sauce
1 cup milk
1 tablespoon flour
1 tablespoon butter
1 pinch of nutmeg grater
Salt
White pepper
Ingredients for overgrassstrong>
1 cup of cheddar cheese – grater

Add olive oil to the ceiling and heat it.
Then drink the chopped chicken
When your chickens are golden, take them on a separate plate.
Chop potatoes, carrots, zucchini and onions into small cubes. Add the potatoes, sautée.
Then add carrot, onion and zucchini with 1 minute intervals.
If your oil is missing, you can add a little more olive oil.
Add the tomato paste to a mixing bowl and add hot water, melt the tomato paste and stir into the pan.
Add the chicken, salt and pepper you’ve been waiting on the side and stir gently. For bechamel sauce;
Melt the butter in a separate pan, add the flour and roast, add the milk, salt, pepper and nutmeg grater and remove it from the fire when it gets the consistency of a slightly fluid sauce.
Divide each sheet of the dough into 4 equal triangles.

If you wish, you can bake chips from the remaining dough. Sprinkle the cheese, bake them in a preheated oven at 200 ° C and cook for 20 – 25 minutes until the base turns red.

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