4 cups (sopa) of chicken breast, cut into cubes (100 g)
1 cup (chá) of olive oil
Salt to taste
1 slice of light mozzarella cheese
1 cup (sopa) of mushroom
1 cup (sopa) of spinach cream
1 leafy thyme (or fine sprig of rosemary)
Spinach cream
¼ cup of red onion, cut into cubes
1 cup (sobremesa) of olive oil
1 cup (sopa) of wheat flour
2 xíc. (chá) of spinach leaves (can be frozen)
2 xíc. (chá) of skimmed milk
Salt and nutmeg to taste
4 cups (sopa) of chicken breast, cut into cubes (100 g)
1 cup (chá) of olive oil
Salt to taste
1 slice of light mozzarella cheese
1 cup (sopa) of mushroom
1 cup (sopa) of spinach cream
1 leafy thyme (or fine sprig of rosemary)
Spinach cream
¼ cup of red onion, cut into cubes
1 cup (sobremesa) of olive oil
1 cup (sopa) of wheat flour
2 xíc. (chá) of spinach leaves (can be frozen)
2 xíc. (chá) of skimmed milk
Salt and nutmeg to taste
Season the chicken with olive oil and salt, then reserve
To make the spinach cream, blend the onion and olive oil in a blender
Pour into a pan and sauté
Add the flour and let toast lightly. Reserve
Blend the spinach with milk
Mix with the flour, heat again over low flame, and stir until thickened
Season with salt and nutmeg and let cool
Meanwhile, cook the chicken in a non-stick skillet
Add the mozzarella cheese and wait for it to melt
Add the mushroom and spinach cream
Assemble the wrap: place the filling on an open leafy thyme (or fine sprig of rosemary)
Fold the sides and roll up
Bake in the oven until golden brown, then cut in half and serve immediately.
