Mexican Chicken Wraps
with Potato Wedges and Apple & Beetroot Slaw
These Mexican chicken wraps are accompanied by a slaw that's as colourful as it is delicious. Apple, carrot and beetroot combine to make a pretty-in-pink salad that's earthy, sweet and pack's a crunch. Here's a tip for preparing it without looking like Lady Macbeth: before peeling and grating the beetroot, rub some oil over your hands. It will help prevent staining and keep the colour on the plate!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Potato
1
Carrot
1
Apple
1
Beetroot
1
Lemon
1
Greek Style Natural Yoghurt
(Contains Milk)
2
Baby Gem Lettuce
1
Coriander
3
British Chicken Breasts
1.5
Mexican Spice
2
Honey
8
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
4
Tomato Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Chop the potato into wedges about the size of your index finger (no need to peel). Put on a baking tray and drizzle over a little olive oil. Season with salt and black pepper. Toss to coat then roast on the top shelf of your oven for 25-30 mins. Turn halfway through cooking.
Coarsely grate the carrot and apple. Peel and grate the beetroot. Put all three in a mixing bowl and squeeze over half the lemon juice. Add the yoghurt and mix. TIP: If your children aren't fans of beetroot, leave it out of the slaw and add it in separately for the adults at the end. Remove the baby gem root, halve lengthways, thinly slice and put in a small bowl. Roughly chop the coriander (stalks and all).
Lay each chicken breast on a chopping board, place your hand flat on top and slice into it from the side so you can open it up like a book. You’ve now butterflied your chicken! Chop into 1cm pieces. Put the chicken in a mixing bowl. Add the fajita seasoning, the remaining lemon juice and the honey. Season with salt and black pepper and mix well.
Put a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken. Cook until lightly browned, 5-6 mins. If your pan is small, do this in batches as the chicken needs to fry, not stew! TIP: The chicken is cooked when it is no longer pink in the middle. Once done, put the chicken in another mixing bowl. Add the coriander and stir to combine.
Put the tortillas in your oven to warm through for a few minutes while you put your bowls of lettuce, slaw and chicken on the table, along with a big plate of potato wedges!
Assemble at the table! Serve your wraps with a little tomato mayonnaise, the chicken and some lettuce inside and have some wedges and slaw as accompaniments. Enjoy!
