Sweet Chili Chicken & Avocado Wraps
with rainbow slaw, corn & coriander
Did you know that avocados ripen faster if you keep them next to a banana in your fruit bowl? To speed things up, store them together in a closed paper bag.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 piece
Flour tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
100 g
Chicken mince with Mexican seasoning
50 g
Rainbow slaw mix
70 g
Corn
½ piece
Avocado
¼ piece
Lime
½ sachet(s)
Sweet chili sauce
5 g
Fresh coriander
(May be present: Selderij)
1 piece
Romano pepper
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Sugar
¼ tablespoon
Sunflower oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Drain the corn.
- Cut the lime into six wedges and juice one per person into a salad bowl.
- Add the corn, the slaw mix, the mayonnaise and the sugar.
- Season to taste with salt and pepper, then toss well to combine.
- Dice the Romano pepper.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat and fry the mince for 2 minutes.
- Add the Romano pepper and fry for 2 - 3 minutes.
- Stir in the sweet chili sauce and season to taste with salt and pepper.
- Transfer the tortillas to a plate and microwave on high for 1 minute (see Tip).
- Finely chop the coriander.
- Halve and pit the avocado, then remove the skin and slice the flesh.
Tip: no microwave? No problem! Transfer the tortillas to a parchment-lined baking sheet and heat in the oven for 2 - 3 minutes.
- Transfer the avocado to a plate and drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Serve everything separately on the table so as to allow everyone to assemble their own wraps as preferred.
