- peeled, chicken breasts without bones - 8 pieces
- a glass of water - 1 piece
- a glass of boiled rice - 1 piece
- glass of ranch sauce for salad - 1/2 Pieces
- a glass of buttermilk - 1 Piece
- a glass of flour - 1 piece
- spoon of salt - 1 teaspoon
- Ground black pepper - 1/4 Teaspoon
- glass of vegetable oil - 1 glass
- lozenges - 8 pieces (50 cm)
- grated lettuce - 2 cups
- chopped tomato - 2 pieces
Cut the chicken breast into strips. Grilling: Sprinkle a large pan with a non-stick coating with a food spray. Put the chicken, cook over medium heat for 12 - 15 minutes. Add water and bring to a boil. Add rice, close the lid, remove from heat and let stand for 5 minutes. Add dressing for salad. Method of cooking when frying: dip chicken in buttermilk, then roll flour. Fry 3 minutes on each side at 350 degrees F (175 ° C) in a frying pan with 1 glass of oil. Combine the grilled chicken and the boiled rice. Add dressing for salad. Fill each warm flat cake with lettuce, chicken with rice and tomatoes. Tightly collapse. Cut each tube in half diagonally and feed.
Servings: 8