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Caesar roll

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Ingredients

Adjust Servings:
tortillas
85 g rye flour
12 g butter
50 g water
3 g salt
filling
150 g chicken fillet
30 g cornflakes
1,5 egg
60 g iceberg lettuce
45 g tomato
sauce
60 g natural yogurt
3 g lemon juice
1 egg
9 g mustard
garlic
salt

Nutritional information

63 g
Protein
36 g
Fat
84 g
Carbs
933
Calories

Caesar roll

CHICKEN SHAURMA RECIPE

Features:
  • Quick recipe
Cuisine:
  • 20 min
  • Serves 3
  • Easy

Ingredients

  • tortillas

  • 85 g rye flour
  • 12 g butter
  • 50 g water
  • 3 g salt

  • filling

  • 150 g chicken fillet
  • 30 g cornflakes
  • 1,5 egg
  • 60 g iceberg lettuce
  • 45 g tomato

  • sauce

  • 60 g natural yogurt
  • 3 g lemon juice
  • 1 egg
  • 9 g mustard
  • garlic
  • salt

Directions

Delicious shawarma with chicken. The ingredients and caloric content are calculated for 3 roles.

For tortillas, choose rye whole grain flour, corn flakes without sugar.

The original recipe still uses Parmesan cheese, if you wish, you can add it, but then the calorie content of the dish will increase.

Steps

1
Done

tortillas

1. Mix flour with butter and rub with your hands into fine crumbs.
2. Mix water with salt and pour into the flour mixture, knead a smooth, elastic dough that does not stick to your hands. If the dough is too sticky, you can add a little more flour.
3. Divide the dough into 50g pieces. Roll out a piece of dough on a silicone mat or siliconized parchment, you can dust the surface with flour: roll it out with a rolling pin a couple of times on one side, then turn it over and so on until you get a circle of the right size - we turn the dough over so that it does not stick. Focus on the diameter of your pan.
★ To make the tortilla rounder, you can put a plate on top and align the edges with it.
4. Put the dough on the pan, when bubbles appear on one side - turn it over to the other and after 30-40 seconds you can remove it from the heat, otherwise it will turn out crispy.
5. Transfer the finished tortilla to a plate and cover it with a lid or a towel.
2
Done

filling

1. Cut the chicken fillet into 2 small pieces.
2. For breading, lightly beat the egg.
3. Put the cornflakes in a bag and crush them with a rolling pin, as if rolling them out.
4. First dip the chicken fillet in the egg, and then roll in the corn flakes.
5. Put in a pan greased with oil (I use coconut oil, but you can also use sunflower or olive oil) and fry until golden on both sides, 5-7 minutes on each side.
3
Done

sauce

1. Boil an egg and remove the yolk.
2. Mix all the ingredients: natural yogurt, salt, yolk, mustard, lemon juice and garlic.
4
Done

wraping the roll

1. Finely chop the iceberg lettuce, cut the tomato into circles.
2. Spread the sauce in the center of the tortilla.
3. Put the salad, chicken fillet, tomato.
4. Pour the remaining sauce on top and wrap the roll.

Chef Hanna

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