Bresc BV

Pulled chicken chips “special”


  • 600 g chips
  • 320 g pulled chicken
  • 40 g Bresc Ratatouille
  • 80 g mayonnaise
  • 20 g Bresc Grilled bell pepper puree
  • Cress

Preparation method

Season with the mayonnaise with the grilled bell pepper puree. Deep-fry the chips. Arrange the pulled chicken and ratatouille over them. Garnish with the bell-pepper mayonnaise and cress leaves.