Chicken wraps

1. Peel the carrots and cucumber. Grate the carrots and cut the cucumber into thin sticks.

2. Cut the chicken into thin strips and cook for 10 minutes in a pan. Add the grated vegetables. Set aside.

3. Whip the cream, chopped chives, lemon juice, salt and pepper.

4. Quickly heat the tortillas to make them more flexible and fill with the chicken mixture.

5. Add a teaspoon of cream, then roll and close with a wooden pick.

Photo credit: Sucré Salé