Mississippi Spiced Chicken Wraps
with Sweet Potato Wedges
It’s a wrap! If you’re looking for a speedy supper with plenty of flavour, these spicy chicken wraps make a great quick-fix dinner. When everything is ready to go, place all the ingredients in the middle of your table and get everyone to assemble their own wraps. Fast food at its finest!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
450 grams
Sweet Potato Wedges
1.5 tsp
Mississippi Style Spice Mix
1 unit(s)
Lime
1 pot(s)
Creme Fraiche
(ContainsMilk)1 tbsp
Onion Marmalade
1 tbsp
Fresh Chilli Jam
1 bag(s)
Baby Spinach
4 unit(s)
Super Soft Tortilla with Whole Wheat
(ContainsGluten)280 grams
Chicken Mini Fillets
a) Pop the sweet potato wedges onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat evenly. b) Roast on the top shelf of your oven until soft and golden, 15-17 mins. Turn halfway!
a) Pop the chicken mini-fillets into a bowl. Drizzle on a splash of oil, season with salt and sprinkle on the Mississippi Spice mix. b) Mix the spices through the chicken.
a) Heat a frying pan over medium-high heat (no oil!). b) Add the chicken pieces and brown all over, about 5 mins on each side. IMPORTANT:The chicken is cooked when no longer pink in the middle.
a) Meanwhile, zest the lime and mix it with the creme fraiche. b) Mix the onion marmalade with the chilli jam. c) Cut the lime in half.
a) When the chicken is cooked, remove form the heat and add a squeeze of lime juice and the baby spinach to the pan. b) Toss to combine and just soften the spinach.
a) Pop all of your ingredients in the middle of your table. - Smear your wrap with onion chilli jam and place the chicken and spinach in the middle. b) Drizzle on some limey crème fraiche and roll it up! c) Dip your wedges in the left over crème fraiche!