Plan ahead |
Recipe submitted by nutrition trainees
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Ingredients
- 3 leaves romaine lettuce
- ½ large carrot, grated
- 3 sticks celery, sliced
- 125 ml (½ cup) plain yoghurt (2%)
- 160 ml (⅔ cup) breadcrumbs (Homemade whole wheat breadcrumbs recipe)
- 2 boneless, skinless chicken breasts
- 3 large whole wheat tortillas (Homemade tortillas recipe)
- 180 ml (¾ cup) ranch dressing (Homemade ranch dressing recipe)
Matériel nécessaire
- Baking sheet
- 2 medium bowls
Directions
- Place rack in upper part of oven. Preheat oven to 350°F (180°C).
- Grease a baking sheet.
- Thoroughly scrub celery, carrots and lettuce before grating or cutting.
- Put yoghurt and breadcrumbs in 2 separate medium bowls.
- Cut chicken breast into strips 8 cm long.
- Coat in yoghurt then breadcrumbs.
- Make sure yoghurt is completely covered in breadcrumbs before placing strips on baking sheet.
- Bake 30 minutes, turning halfway through, until lightly browned.
- Place 5 chicken strips on a tortilla.
- Add vegetable and vinaigrette.