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| Estimated Times |
Preparation time: 15
Cooking time: 15
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Ingredients
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servings
| 600 | g | Chicken fillet |
| 1 | tbsp | Olive oil ~13.7 g |
| 1 | sachet | Fajita Spice Mix ~30 g |
| 1 | dl | Water ~100 g |
| 1 | pcs. | Heart lettuce ~120 g |
| 200 | g | Cherry tomatoes |
| 1 | pcs. | Red onion(s) ~75 g |
| 1 | pcs. | Cucumber ~300 g |
| 1 | can(s) | Corn ~285 g |
| 6 | pcs. | Tortillas ~420 g |
| 1 | jar | Salsa ~270 g |
| 2 | dl | Crème fraiche 18 % ~200 g |
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Directions
Shred the lettuce, cut the tomato into wedges and dice the onion and cucumber. Open the tin of sweetcorn.
Cut the chicken into cubes or strips.
Heat the oil in a frying pan and fry the chicken until cooked through. Add the spice mix and water.
Allow to simmer for approx. 5 mins.
Heat the mexican wraps according to the instructions on the packet.
Serve the warm wraps filled with the chicken, and salad, salsa and crème fraiche on the side.
Nutritional data
758 Kcal Per Serving
F: 31 g, P: 44 g, C: 79 g, DF: 4 g
3,032 Kcal (116 Kcal/100 g)
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