Chicken Tortilla Wraps With Roquefort Cheese – a delicious recipe with eggs, oil, chicken breast, anchovy, cheese, full-fat cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel. Chop 1 egg into small cubes, thinly slice remaining 2 eggs.
2
Meanwhile, heat oil in a frying pan. Season chicken then saute for about 10 mins, turning. Remove from pan, allow to cool slightly then cut into thin strips.
3
Mix chopped anchovies with blue cheese, cream cheese and cubed egg to create a paste, then season. Warm tortillas in oven or microwave then lay out and spread with anchovy paste. Add a layer of chicken, remaining anchovies, lettuce and sliced egg. Roll up tortillas then wrap each in foil and chill. To serve, remove foil and cut each tortilla into 3.
2289
kcal
Calories
241
g
Fat
6
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 None eggs, 2 tbsp oil, 7 oz chicken breast, 8 None anchovy fillets in oil, 1/2 chopped, and more.
Yes, Chicken Tortilla Wraps With Roquefort Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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