Piadina with breaded chicken, tzatziki sauce and spinach
25'
Medium
Ingredients[ For 2 people ]
2 Morato Rimini-Style Piadine Romagnole IGP
200g unsweetened plain Greek yogurt
500g chicken breast
100g spinach
q.s. flour
2 eggs
1 cucumber
1 carrot
1 potato
q.s. garlic
q.s. white wine vinegar
q.s. EVO oil
q.s. salt
Ingredients[ Per 2 persone ]
2 Morato Rimini-Style Piadine Romagnole IGP
200g unsweetened plain Greek yogurt
500g chicken breast
100g spinach
q.s. flour
2 eggs
1 cucumber
1 carrot
1 potato
q.s. garlic
q.s. white wine vinegar
q.s. EVO oil
q.s. salt
Method:
1
Peel the potato and slice it into rectangles, then cut the chicken breast into strips.
2
Cook the potato in a pan with a little water. Beat the eggs with the salt and bread the chicken, passing them first on the egg and then on the flour. Place them in the oven at 200 ° and cook for 15 minutes turning them halfway through cooking.
3
To prepare the tzatziki sauce, grate the cucumber and add it to the Greek yogurt with a little salt, a drizzle of extra virgin olive oil, chopped garlic to taste and a teaspoon of vinegar.
4
Grate the carrot too, then grill the Morato Piadine on both sides and add all the prepared ingredients and the raw spinach.
5
Roll up the wraps, and before serving leave them on the hot plate for a few minutes so as to mix the ingredients well.
Buon appetito!
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