Chicken salad wrap

Author: Les Cultures de chez nous
Wrap de salade de poulet avec poireaux, épinards et fromage feta
Preparation 15
Baking 7
Portions 4
Freezing No


  • 15 ml (1 tablespoon) of butter
  • 1/2 package (1 1/2 cup) of 250 g of Les Cultures de chez nous sliced leeks
  • 750 ml (3 cups) of fresh spinach
  • 1 pinch of nutmeg
  • Salt and pepper
  • 125 ml (1/2 cup) of crumbled feta cheese
  • 3 boneless, skinless, cooked and roughly chopped chicken breasts
  • 4 tortillas
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  • Heat butter in a pan at medium low heat.
  • Add leeks and cook for 3 to 4 minutes, or until tenderness.
  • Add 375 ml (3 cups) of spinach and cook for 2 to 3 minutes, or until entirely withered. Season with salt, pepper and nutmeg. Remove and cool down.
  • Roughly slice the mixture of spinaches and leeks.
  • Add crumbled feta cheese and chicken chunks.
  • Garnish 4 tortillas with the mixture of chicken, remaining fresh spinaches and slices.

Chef's notes

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