Zucchini cheese wrap with grilled chicken, lettuce and tomato

Ingredients (Serves: 2)

• Zucchini400 g
• Grated mozzarella (for pizza)100 g
• Parmesan30 g
• Chicken breast240 g
• Olive oil10 g
• Iceberg lettuce80 g
• Tomato160 g

Method

1. 1

   Preheat the oven to 200 °C and line a baking tray with baking paper. With a vegetable peeler, cut the zucchini into long, thin ribbons. Pat the ribbons dry with kitchen paper so they do not release water.

2. 2

   Sprinkle half of the mozzarella and half of the Parmesan in a thin rectangle of about 25 x 15 cm on the paper. Lay the ribbons on top side by side, slightly overlapping, then cover them with the rest of the cheese and add a little pepper.

3. 3

   Bake for 12-15 minutes, until the cheese is melted and golden at the edges.

4. 4

   While it bakes, flatten the chicken breast to about 1.5 cm and season it with salt and pepper. Heat the oil in a griddle pan over medium-high heat and cook the chicken for 5-6 minutes per side, until golden and cooked through. Let it rest for 2 minutes and cut it into strips.

5. 5

   Take the tray out of the oven and let the cheese sheet cool for 2-3 minutes: it firms up and lifts off the paper in one piece.

6. 6

   Shred the lettuce and slice the tomato thinly with a pinch of salt. Add the chicken strips. Lay the filling along one long edge of the cheese sheet and roll it up tightly, using the paper to help. Cut in half and serve.

Nutrition per serving

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