Creamy Chicken Wrap

A kid-approved way to use up leftover chicken: shredded chicken and mushrooms in a buttery cream sauce enriched with Perfect Italiano Perfect Melt, wrapped and toasted until golden.

Cooking time: 25 min
Servings: 4 pax
Difficulty: Easy

Start cooking

What you’ll need

Ingredients

Serves 4

2 tbsp Anchor Butter
1/2 holland onion, diced
2 cloves garlic, finely chopped
4-5 button mushrooms, sliced
200ml cooking cream
2-3 pieces cooked chicken, shredded
1/2 tsp salt
1 tsp mushroom seasoning powder
1 tsp coarse black pepper
Squeeze of lemon juice
2-3 tbsp Perfect Italiano Perfect Melt
Chopped parsley
4 tortilla wraps

Step by step

Method

1
Melt the Anchor Butter in a pan and saute the onion and garlic until soft and fragrant.
2
Add the mushrooms and cook for 2 minutes until they start to soften.
3
Pour in the cooking cream, add the shredded chicken, salt, mushroom seasoning and black pepper and simmer for 3-4 minutes until thickened.
4
Squeeze in the lemon juice and stir in the Perfect Italiano Perfect Melt until melted and creamy. Add the parsley.
5
Warm the wraps, spoon the filling along the centre, fold in the sides and roll up tightly.
6
Toast the wraps seam-side down in a dry pan for 1-2 minutes per side until golden. Slice and serve.