I have always used Mexican wheat tortillas, but their rounded shape is not the most appropriate nor is it flavor is comparable to that of this flatbread typical of Scandinavian countries.
I love the flexibility and texture of these bread, how soft they are in the mouth and the slightly sweet taste they have. If you find them, an easy task, do not hesitate to get a good amount of them. They freeze phenomenal and, in addition to what has already been mentioned, they are great for occasions when we look for something easy and fast, like these chicken rolls and anchovy sauce.
For 5 units
- Anchovies in oil (for the sauce)6
- Garlic clove (for the sauce)3
- Dijon mustard (for the sauce)10 g
- Lemon (for the sauce)1
- Ground black pepper (for the sauce)
- Extra virgin olive oil (for the sauce)175 ml
- Optional liquid cream (for the sauce)100 ml
- Boneless chicken breast or skin (for stuffing)200 g
- Ground black peppercorns (for filling)6
- Laurel leaf (for filling)1
- Iceberg lettuce (for the filling)100 g
- Tomato dried in oil (for the filling)100 g
- Polar Bread or Wraps5
How to make chicken rolls and anchovy sauce
- Total time30 m
- Elaboration20 m
- 10 m cooking
- 1-hour rest
We start with the sauce and, for this, in a deep bowl, crush the anchovies with the help of a fork. Add the garlic, previously chopped or passed through a garlic press, mustard, lemon juice, and some ground pepper. Finally, we add the oil little by little while we beat with some rods until emulsified.
We pass the sauce to the glass of a hand mixer and add 100 ml of liquid cream. Beat for a couple of minutes or until all the ingredients are well integrated. The sauce will acquire a creamier texture while softening its flavor. If we want it softer yet, we add a little more liquid cream. We reserve
Cook the chicken breast in a bowl with plenty of salt water, the peppercorns, and the bay leaf. Five minutes after the start of the boil, turn off the heat and remove from the heat source. We let the chicken temper in its own broth before removing, draining and cutting into strips.
Meanwhile, we cut the lettuce in chiffonade or fine julienne, wash it and dry it well. We also cut dried tomatoes into slightly thicker strips. We place the bread on a clean surface and spread a thin layer of the sauce, lettuce, chicken and dried tomatoes on them. Roll up and go through the iron, turning until golden brown on all sides.
If we do not want to consume them at the moment, we can roll them in plastic wrap and store them in the fridge for up to 24 hours. No more or the sauce will soften the bread too much and ruin it. We can also freeze them and throw them when we lack the time to cook and want a tasty and homemade snack.
With what to accompany the chicken rolls and anchovy sauce
These chicken rolls and anchovy sauce are a great way to bring a healthy and light snack to the table, so I recommend them for dinner. Accompanied by a salad, they are satiating enough to satisfy the stomach and tasty enough to brighten the palate.