Chicken Wrap

• 1 piece of Soft Wraps (available at most Supermarkets)
• 1 piece of Chicken Fillet, diced
• Handful of Mozzarella Cheese

• 1 piece of White Button Mushroom, sliced

• 1.5 tablespoon of Little Pasta Organic Red Pepper & Ricotta Pasta Sauce

• 1/2 tablespoon of Little Pasta Organic Red Pepper & Ricotta Pasta Sauce (For spreading on wrap)

• Pinch of Bebefood Natural Blended Salt

• Some Cooking Oil
• Cutting Board for cooked food

Direction:  

• Marinade diced Chicken Fillet with 1.5 tablespoon of Little Pasta Organic Red Pepper & Ricotta Pasta Sauce. Set aside for few minutes. 

• Heat up frying pan with some Cooking Oil, add in sliced White Button Mushroom with pinch of Bebefood Natural Blended Salt and fry until cooked. Scoop out the cooked mushroom and set aside.

• Next, heat up frying pan with some Cooking Oil and fry pre-marinated Chicken Fillet until fully cooked. Scoop out the cooked chicken and set aside.

• Lay a piece of Soft Wrap on a dry plate, spread with a layer of Little Pasta Organic Red Pepper & Ricotta Pasta Sauce, followed by cooked Chicken, Mushroom & lastly, Mozzarella Cheese. Put on pre-heat frying pan until cheese melted (note: pan must be dry without oil), approx. 1 minute each side. Use back of spatula to press on the wrap to achieve a flat pizza wrap, easier for little one's mouth size. Alternatively, can grill with toaster, oven or air fryer.

• Before serve, use a clean Cutting Board (for cooked food) and slice into smaller slice. 

• Tips: Most wraps can be store in the freezer after opened & consume within 3 months. Usually wraps are available at the bread section of most Major Supermarkets. For longer storage of Mozzarella Cheese, please store Mozzarella Cheese in the Freezer. For more detailed cooking explanation, do refer to our Facebook page @eessentialsg for cooking video.