Mexican Style Fried Chicken Wraps
with Chipotle Mayo and Chips
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
450 grams
Potatoes
1 unit(s)
Baby Gem Lettuce**
1 unit(s)
Medium Tomato
30 grams
Mature Cheddar Cheese**
(Contains: Milk)
3 unit(s)
British Chicken Thighs**
20 grams
Cornflour
1 sachet(s)
Central American Style Spice Mix
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
20 grams
Chipotle Paste
Not included in your delivery
1 tbsp
Olive Oil
Instructions
Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips. Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
While the chips cook, trim the baby gem and halve lengthways, then thinly slice widthways. Cut the tomato into 2cm pieces. Grate the cheese.
Meanwhile, put the cornflour and Central American style spice mix into a large bowl. Season with salt and pepper and mix to combine. Add the chicken to the bowl and turn them over in the spiced cornflour mix to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan, then reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When everything is nearly ready, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Meanwhile, pour the red wine vinegar and olive oil (see ingredients for amount) into a bowl. Season with salt and pepper, then, add the sliced baby gem and tomatoes. Toss together. Add the mayo and chipotle paste, stir to combine (TIP: Add less if you don't like too much heat).
When ready, cut the chicken into strips. To assemble your wraps, lay the warmed tortillas on your plates (2 per person). Spread a spoonful of chipotle mayo on each, then top with some of the dressed salad, fried chicken strips and a sprinkle of grated cheese. Roll up the wraps, then plate up the chips and any remaining salad alongside. Enjoy!
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