Chicken Bulgur Bowl with Mexican Spices

• Heat the olive oil in a wok or deep frying pan over medium-high heat and fry the onion and Romano pepper for 1 minute.
• Add the chicken mince and fry for 3 minutes, separating it as you do so.
• Halve and pit the avocado, then remove the skin and slice the flesh.

• Cut the lime into wedges.
• In a small bowl, combine the mayonnaise with the Mexican-style spices*, the water and the juice of 1 lime wedge per person.
• Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.