1. Remove the dices from Frisa®’s Espetinhos de Frango.
2. Chop the garlic in small dices, mix the curry, olive oil and season the chicken dices. Refrigerate for 30 minutes with the lid.
3. Put the chicken in a pan and cover with water, leave in low fire until cooking the chicken to shred it.
4. Remove the chicken, separate the solid and the liquid and shred the chicken.
5. Grate the carrot. Keep it.
6. In a bowl, mix the chicken with the ricotta cream, the carrot, the parsley and the scallion until mixing all ingredients. Put the salt and the pepper and keep it.
7. Slice the tomato in thin slices and keep it.
8. Put the paté in the pita bread, add the tomato and the lettuce, roll up and serve.
Side dish: cilantro sauce
Matches with:
– Carrot and orange juice and citrus waters.