Pulled Chicken Wraps with Sour Cream Sauce
with rainbow slaw & Romano pepper- Melk (inclusief lactose)
- Tarwe
- Gluten
- Soja
- Mosterd
- May contain traces of allergens
.
Ingredients
1 piece
Red onion
½ sachet(s)
Mexican-style spices
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
100 g
Pulled chicken
4 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Soja, Mosterd)
100 g
Rainbow slaw mix
½ piece
Tomato
½ piece
Romano pepper
Not included in your delivery
1 teaspoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
½ tablespoon
Sunflower oil
¾ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 180°C (see Tip).
- Slice the onion into half-rings.
- Dice the Romano pepper.
Tip: the oven will be used later to heat the tortillas, but if preferred you can also do this in a frying pan instead. In this case, skip preheating the oven.
Did you know... the Romano pepper in this recipe contains vitamin C, a nutrient that contributes to the normal function of the immune system.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the onion and the Romano pepper for 1 - 2 minutes.
- Add the chicken and half of the Mexican-style spices.* Fry for 4 - 6 minutes, covered.
- Wrap the tortillas in aluminum foil and heat in the oven for 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- In a salad bowl, combine the white wine vinegar with the extra virgin olive oil.
- Add the slaw mix and the mayonnaise, then toss well to combine. Season to taste with salt and pepper.
- Meanwhile, dice the tomato.
- In a bowl, combine the sour cream with the water for the sauce and the rest of the Mexican-style spices.
- Fill the tortillas with some of the slaw, then add the rest of the toppings.
- Serve the rest of the slaw alongside.
