C'est incroyable ce qu'on peut faire avec de simples TORTILLAS 😍

Ingredients

• 1 medium Onion (thinly sliced then minced)
• 1 bunch Fresh Parsley (chopped; can substitute cilantro)
• 250 g Chicken Breast (cut into very small dice)
• 2 tbsp Olive Oil (for sautéing)
• to taste Salt
• to taste Black Pepper
• 1 tbsp Dijon Mustard (optional; can replace with extra cream)
• 1 tbsp Water (just a splash)
• 20 ml Heavy Cream (add at the end for richness)
• 1 Flour Tortilla (large size, can use any brand)
• 2 sticks Ficello Cheese (kept in block form for easier folding; can substitute with any firm cheese block)
• 2 tbsp Mozzarella Cheese (shredded, for topping)
• 1 tbsp Butter (melted, for brushing the baked edges)

Instructions

1. Prepare vegetables

   Slice the onion into thin lamelles, then mince it as finely as possible. Chop the fresh parsley (or cilantro) finely.

   Time: PT5M

2. Dice chicken

   Trim any fat from the chicken breast and cut it into very small dice.

   Time: PT3M

3. Caramelize onions

   Heat olive oil in a skillet over medium‑high heat. Add the minced onion and stir constantly for about 12 minutes until golden and sweet.

   Time: PT12M

4. Cook chicken with aromatics

   Add the diced chicken and half of the chopped parsley to the skillet. Season with salt and pepper, then sauté for about 10 minutes until the chicken is just cooked through.

   Time: PT10M

5. Finish the filling

   Stir in the Dijon mustard and a tablespoon of water, cooking for 2 minutes. Then add the 20 ml of heavy cream, mix briefly and remove the pan from heat.

   Time: PT2M

6. Prepare the tortilla pocket

   Lay the tortilla flat, place the Ficello cheese block near the center, fold the three corners toward the middle and secure each corner with a toothpick, forming a tight triangle.

   Time: PT5M

7. Fill the pocket

   Spoon the chicken‑onion filling into the center of the cheese‑filled tortilla, then press the sealed edges together to enclose the filling completely.

   Time: PT3M

8. Bake

   Preheat the oven to 180 °C (or set the air fryer to the same temperature). Place the pocket on a parchment‑lined baking sheet and bake for 12 minutes, or until the cheese on top is melted and the edges are lightly golden.

   Time: PT12M

   Temperature: 180°C

9. Finish and serve

   Remove the pocket from the oven, brush the sides with melted butter, let it rest for 2 minutes, then serve while hot.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

45 g

Carbohydrates

35 g

Fat

45 g

Fiber

2 g