Wrap with egg and turmeric

Prepare the eggs in a deep plate and mix turmeric, mayonnaise, black pepper, and salt.

Spread the tortillas and coat them in the middle with slices of chicken breast. In the middle, create a stripe of egg salad with the carrot julienne. Roll the tortillas tightly around the filling, wrap them tightly in plastic wrap and put them in the refrigerator for at least 2 hours.

Remove the foil and cut the wraps into 2 cm wide pieces. Put them upright and garnish with finely chopped coriander.