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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:Family BoxSpicy
Allergens:MilkGlutenEggMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 pack(s)

Potato

1 unit(s)

Carrot

1 unit(s)

Cox's Apple

1 unit(s)

Beetroot

1 unit(s)

Lemon

1 pot(s)

Greek Style Natural Yoghurt

(ContainsMilk)

2 unit(s)

Baby Gem Lettuce

1 bunch(es)

Coriander

3 unit(s)

Chicken Breast

1.5 tsp

Mexican Spice

2 tbsp

Honey

8 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsGluten)

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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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.

6

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!

7

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!