140 minutes
Meal
1 sucrine lettuce
16 cherry tomatoes
2,8 oz hazelnuts
4 chicken breasts
1 lemon
1 orange
4 tablespoons honey
1 tablespoons soy sauce
1 cup red onion pickles
4,2 oz Boursin®
Ingredients for the dressing
2 tbsp of olive oil
Juice of one half lemon
1 tbsp honey
1 pinch of grounded black pepper
Vegetarian option
7 oz kidney beans
Prepare the marinade: squeeze the orange and lemon. Mix the juice with the soy sauce, honey and pepper, then put the chicken in the marinade and let sit for 2 hours.
Pan-fry the chicken cutlets for 6 to 8 minutes on each side, until golden brown, then slice thinly.
Place a piece of lettuce on a cutting board. Spread a teaspoon of Boursin®. Place two slices of chicken, a few chopped peanuts, cherry tomato slices, a few onion pickles and some Boursin® cheese.
Make the dressing by mixing the ingredients together and serve with the wraps.Enjoy!
For a vegetarian option, you can replace chicken kidney beans.