Pulled Chicken Wraps
with sour cream sauce & rainbow slaw
These pulled chicken wraps are also delicious cold! Save any leftovers and use them the next day to make wraps you can enjoy on the go.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Red onion
½ sachet(s)
Mexican-style spices
25 g
Organic sour cream
(Contains Milk)
100 g
Pulled chicken
3 piece
Wholewheat mini tortilla
(Contains Wheat May be present Mustard, Soy)
100 g
Rainbow slaw mix
½ piece
Tomato
Not included in your delivery
1 teaspoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C (see Tip).
- Slice the onion into half rings.
- Dice the tomato.
- In a bowl, combine the sour cream with half of the Mexican-style spices* and 1 tsp water per person. Mix well and set aside until further use.
Tip: you can also heat the tortillas individually in a frying pan if preferred. Do this shortly before serving.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the onion for 1 - 2 minutes.
- Add the pulled chicken and the rest of the Mexican-style spices and fry for 4 - 6 minutes, covered.
- Wrap the tortillas in aluminium foil and heat in the oven for 3 minutes.
- In a salad bowl, combine the white wine vinegar with the extra-virgin olive oil.
- Add the slaw mix and mayonnaise, then mix well to combine and season to taste with salt and pepper.
- Fill the tortillas with the tomato and some of the slaw, then add the pulled chicken and the sour cream sauce.
- Serve with the rest of the slaw.