Chicken tortillas vol-au-vent
30
15
4
No
Ingredients
- 4 whole wheat small tortillas
- For the sauce :
- 500 ml (2 cups) of milk
- 80 ml (1/3 cup) of all-use non-blanched flour
- 15 ml (1 tablespoon) of Dijon's mustard
- Salt and pepper up to taste
- 1 package of asparagus (about 25 asparagus) sliced into chunks of 2 cm
- 15 ml (1 tablespoon) of olive oil
- 500 ml (2 cups) of chopped fresh mushrooms
- 500 ml (2 cups) of chicken sliced into pieces
Preparation
Side-by-side mode- Preheat oven at 190 °C (375 °F).
- Set each tortillas into muffin molds and form into cups (if needed, beforehand microwave tortillas a few seconds for a more malleable texture). Oven bake tortilla cups until it browns, for about 7 minutes. Remove from oven and cool down.
- In a casserrole, pour milk. With a sieve, pour flour into fine rain or milk. Add while whisking until obtaining a smooth mixture. Bring to a boil until while constantly whisking until the texture thickers. Remove from heat. Add mustard, salt and pepper.
- Boil salted water in a large casserole, cook asparagus for about 3 minutes. Cool down under cold water and drain. Set aside.
- In a non-adhesive pan, heat oil at medium-high heat. Fry mushrooms until well colored, so for about 4 minutes. Add chicken and asparagus. Stir a few sconds and pour the preparation in bechamel sauce. Mix well and rectify seasoning if needed.
- Fill each tortilla cups with garnishing.
