Chicken Wraps with Slaw and Kiwi
with mashed avocado, lettuce and lime
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Flour tortillas
(Contains Wheat May be present Mustard, Soy)
100 g
Diced chicken
½ piece
Kiwi
½ piece
Avocado
½ sachet(s)
Mexican-style spices
100 g
Rainbow slaw mix
20 g
Lamb's lettuce
5 g
Fresh coriander
(May be present Celery)
½ piece
Lime
Not included in your delivery
¼ tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
1 tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Dice any larger pieces of chicken as needed.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken with the Mexican-style herbs* for 6 - 8 minutes, or until done. Season with salt and pepper.
- Preheat the oven to 200°C (see Tip).
*Take care, this ingredient is spicy! Use as preferred.
Tip: You will heat the tortillas in the oven later on, however you can alternatively use a frying pan or the microwave if preferred.
- Chop the coriander.
- In a bowl, mix the mayonnaise and white wine vinegar and season with salt and pepper. Add the rainbow slaw and half of the coriander and mix well.
- Peel and dice the kiwi.
- Wrap the tortillas in aluminium foil and warm in the oven for 2 - 3 minutes.
- Cut the lime into 6 wedges.
- Halve and pit the avocado, then remove the skin. Transfer the flesh to a small bowl and mash well with the juice of 1 lime wedge per person and extra virgin olive oil to taste.
- Season with salt and pepper.
Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.
- Spread the mashed avocado onto the wraps and top with the slaw, lettuce, chicken and kiwi.
- Garnish with the rest of the coriander and serve with the rest of the lime wedges.