Wraps poulet BBQ façon cannelloni : le gratin qui met tout le monde d’accord

Ingredients

• 6 pieces Whole Wheat Wrap Sheets (13‑inch size, preferably whole‑grain)
• 300 g Chicken Breast (skinless, boneless, cut into very thin strips)
• 0.5 piece Red Bell Pepper (seeded and sliced into thin strips)
• 0.5 piece Yellow Bell Pepper (seeded and sliced into thin strips)
• 1 medium Onion (thinly sliced)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 3 tbsp Barbecue Sauce (store‑bought, preferably smoky or artisanal)
• 120 ml Tomato Sauce (plain, no herbs)
• 100 g Mozzarella Cheese (shredded)
• 2 tbsp Fresh Cilantro (roughly chopped)
• 1 tsp Smoked Paprika (adds smoky depth)
• 1 tsp Dried Oregano (optional)
• to taste Salt
• to taste Black Pepper

Instructions

1. Slice vegetables

   Thinly slice the onion and both halves of the red and yellow bell peppers into julienne strips. Remove any white pith and seeds from the peppers.

   Time: PT5M

2. Prepare chicken

   Trim the chicken breast and slice it into very thin strips, almost shredded. Place in a bowl and season with smoked paprika, dried oregano, salt and pepper. Toss to coat evenly.

   Time: PT5M

3. Sauté vegetables

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the sliced onion and bell peppers, stirring for about 4‑5 minutes until they begin to soften but retain some crunch.

   Time: PT5M

   Temperature: Medium‑high

4. Cook chicken and add BBQ sauce

   Push the vegetables to the side of the pan, add the remaining 1 tbsp olive oil, then add the seasoned chicken strips. Sauté for 4‑5 minutes until the chicken is lightly browned. Pour in the barbecue sauce, stir, and let it caramelize for another 2‑3 minutes, allowing the sauce to reduce and coat the meat.

   Time: PT7M

   Temperature: Medium‑high

5. Finish filling with cilantro

   Stir in the chopped cilantro and give everything a quick toss to distribute the herb evenly. Remove the pan from heat.

   Time: PT2M

6. Assemble wraps

   Lay a wrap sheet on a clean surface. Spoon a generous amount of the chicken‑vegetable mixture down the center, drizzle a little tomato sauce, and sprinkle shredded mozzarella on top. Roll tightly, folding the sides in as you go. Repeat for 4 wraps; the remaining 2 can be saved for later or used as extra servings.

   Time: PT5M

7. Bake gratin

   Pre‑heat the oven to 180°C (350°F). Place the assembled wraps seam‑side down on a baking sheet. Sprinkle a thin extra layer of mozzarella over the tops. Bake for 12‑15 minutes, or until the cheese is melted and lightly golden.

   Time: PT15M

   Temperature: 180°C

8. Serve

   Remove from the oven, let rest 2 minutes, then slice each wrap in half if desired and serve hot. Optional: garnish with extra cilantro or a squeeze of lime.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

30 g

Carbohydrates

35 g

Fat

15 g

Fiber

4 g