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Chicken wrap with Comté

  • 2 chicken breast filets (300g)
  • 1 pack (245g) tortilla wraps
  • 150g carrots
  • 100g Comté cheese in thin slices
  • 1 tin of sweetcorn
  • 1 romaine lettuce
  • 1 small red pepper
  • 3 tablespoons natural yoghurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon of oil
  • A splash of lemon juice
  • Salt
  • Pepper
  1. Wash the chicken well, pat dry and season with salt and pepper. Heat oil in a pan and fry the chicken on both sides until golden brown.
  2. Pour the corn into a sieve and let it drain. Clean and wash the romaine lettuce and cut it into wide slices. Peel and grate the carrots. Wash and clean the pepper and divide it by four. Cut the pepper quarters into thin slices.
  3. Mix the yoghurt and mayonnaise, and season with salt, pepper and lemon juice.
  4. Take the chicken out of the pan, let it cool and cut the fillet into slices too. Remove the rind from the Comté cheese.
  5. Heat each wraps individually in a pan without oil for half a minute. Coat the wraps with the yoghurt/mayo mix, leaving 2cm clear around the edge, and place the salad, carrots, pepper, corn and chicken slices on the wrap. Finally place the Comté slices. Roll up the wrap and cut diagonally.

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