• Gilles GB

Chicken curry and turmeric wrap, crunchy vegetables, coriander and light vinaigrette

A wrap is a kind of sandwich often used in the fast food environment and made of a thin pancake wrapped around a filling which generally consists of cold sliced meat, poultry or fish accompanied with grated lettuce, tomatoes or diced pico de gallo, guacamole, mushrooms, bacon, grilled onions, cheese and a sauce.

Mexicans, Armenians, Greeks, Turks have been eating wraps since the 1900s, the wrap in its modern form is believed to have originated in California and may have been invented in a chain in southern California called "I Love Juicy "in the early 1980s.

To make this recipe, you will need for 4 people

  • 4 Wheat Pancakes,

  • 120 g carrots,

  • 120 g cucumber,

  • 120 g of mango,

  • 270 g ORGANIC chicken fillets,

  • Sesame oil, curry, turmeric, salt, pepper, pink garlic,

Pour la vinaigrette légère

  • 140 g of water,

  • 100 g sugar,

  • 35 g of clementine juice,

  • 35 g grapefruit juice,

  • 35 g Nuoc-mam,

  • Chilli puree, chopped pink garlic,

  • 1/2 Bunch of coriander,

  • 120 g bean sprouts.


  • Peel carrots, cucumbers and mangoes and cut into julienne,

  • Marinate the chicken fillets with sesame oil, salt and pepper for 25 minutes,

  • Sprinkle with a curry / turmeric mixture in equal parts,

  • Reserve in the cold for 3 hours,

  • Color the fillets in butter, finish cooking over low heat,

  • Let stand 10 minutes before slicing,


  • Brush a patty with sesame oil with a brush,

  • Cover with a second cake,

  • Heat the two overlapping patties in the pan without cooking them,

  • Obtain hot and very flexible pancakes,

Light Vinaigrette

  • Dissolve the sugar in lukewarm water,

  • Add the ingredients, whisk,

  • Add a touch of chili puree and chopped pink garlic,

  • Let cool completely,


  • On a warm pancake, place the juliennes, sliced chicken, sprig of coriander and bean sprouts,

  • Roll the wrap, stick with a drop of water,


  • Slice a wrap diagonally, place it on a plate,

  • Add the light vinaigrette, and a coriander / soy mixture,

  • Drizzle with light vinaigrette.

And to accompany that, why not a white wine, an Entre-deux-Mers Réserve blanc from Château Tour de Mirambeau (around € 10) or a Pouilly-Fumé Tradition from Domaine Serge Dagueneau & Filles (less than € 20).

And here is a fast food recipe that we now sometimes find at good restaurants, and there, we will have to make an effort not to eat with our fingers; -) ....

See you soon

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