HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chicken Wraps
Mexican Chicken Wraps

Mexican Chicken Wraps

with Appley Beetroot Slaw and Potato Wedges

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Well, hello Mr. Beetroot! You’re looking awfully delicious! We’re making the best of wonderful seasonal vegetables in our Mexican chicken wraps with appley beetroot slaw and potato wedges.

Tags:SpicyFamily Friendly
Allergens:MilkCereals containing GlutenEggMustard

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 pack(s)


1 unit(s)


1 unit(s)

Cox's Apple

1 unit(s)


1 unit(s)


1 pot(s)

Greek Style Natural Yoghurt


2 unit(s)

Baby Gem Lettuce

1 bunch(es)


3 unit(s)

Chicken Breast

1.5 tsp

Mexican Spice

2 tbsp


8 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

4 tbsp

Tomato Mayonnaise

(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3255 kJ
Energy (kcal)778 kcal
Fat23.0 g
of which saturates2.0 g
Carbohydrate97 g
of which sugars23.0 g
Protein47 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220 degrees. Chop the potato into wedges about the size of your index finger (no need to peel). Put your wedges onto a baking tray, season with a pinch of salt and a good grind of pepper. Drizzle over enough oil to coat your wedges, mix well and pop in your oven on the top shelf for 25-30 mins.


Coarsely grate the carrot and apple (no need to peel, but watch out for the apple core!), peel and grate the beetroot. Put it all in a bowl, and drizzle over the juice from half the lemon, add the yoghurt and mix. Don’t be alarmed, it will all go pink! 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.


Cut the baby gem lettuce in half lengthways, remove the root and thinly slice. Place in a bowl. Roughly chop the coriander.


Lay one chicken breast on a chopping board, place your hand flat on top and slice into it from the side. Open it up like a book. You’ve now butterflied your chicken! Repeat for the rest of the chicken, then thinly slice into strips and cut into 1cm pieces. Put your chicken in a bowl and add a pinch of salt, a good grind of pepper, the Mexican spice, the rest of the lemon juice and the honey. Give everything a good mix.


Add a drizzle of oil to a large frying pan on medium-high heat, let it get hot, then add your chicken to the pan. Tip:Do this in batches if your pan is small as you need to fry the chicken, not stew it! Cook for 3-4 mins until browned and golden. Tip:The chicken is cooked when it is no longer pink in the middle. Once your chicken is cooked, put it in a bowl, add your coriander and stir together.


Put the tortillas in your oven to warm through for a few minutes while you put your bowls of lettuce, chicken and beetroot slaw on your table, along with a big bowl of potato wedges!


Assemble at the table! Serve your wraps with a tsp of tomato mayonnaise, chicken and lettuce inside, and your potato wedges and appley beetroot slaw as an accompaniment. Enjoy!