Mini wraps with chicken and farm coal salsa

Name: mini wraps with chicken and farm coal salsa
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 12 miniwrap; 3 el baked tortillas seasoning spread fresh leand coriander; 300 g chicken filet cheese; 1 el peanut oil; 80 g chilled baby kale; 1 el jalapeño pepper in pot; 2 tomato; 50 g white cheese

Wraps filled with tomatoes, white cheese, chicken and salsa from kale.

Ingredients

Kitchen Stuff

1 baking paper
1 baking tray
1 grill pan

Directions

Preheat the oven to 180 ° C. Place the mini wraps on a baking tray covered with parchment paper.
Brush the top of the wraps with seasoning spread and bake for 10 minutes in the middle of the oven.
In the meantime, brush the chicken fillets with the oil and sprinkle with salt and pepper.
Heat a grill pan and grill the chicken 8 minutes. Turn halfway.
Cut the baby kale as finely as possible and put in a bowl.
Cut the jalapeños fine. Cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes.
Add to the kale, along with the jalapeños and the seasoning spread. Mix into a salsa.
Remove the mini wraps from the oven and place them on a large scale. Cut the chicken tenderloin into pieces and spread over the wraps.
Spoon the kohol coalalsa and crumble the white cheese over it.