A fresh and versatile meal, ideal to take to the beach or on a mountain walk.
Marinate the sliced Tropea red onion in water and vinegar for at least 30 minutes.
Brown the chicken strips in a pan with a drizzle of oil and deglaze with a little soy sauce.
Arrange three overlapping iceberg leaves on a sheet of parchment paper.
In the center, place some croutons or simply a slice of bread cut into cubes and toasted in a pan.
Add the Parmesan flakes, the chicken strips, the onion and the accompanying sauce (1 teaspoon soy sauce, 1 teaspoon peanut butter, sesame seeds and a little water).
Close it into a wrap shape and wrap it in the parchment paper.
Store in the refrigerator.
It can be served with a refreshing drink, such as iced tea.
Italia, Liguria
