Kid's Sweet Chilli Chicken Wraps
with Tortilla Chips, Apple, Houmous and Carrot Sticks
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 war 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.
Ingredients
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 pack(s)
Cooked British Chicken Slices
48 grams
Sweet Chilli Sauce
2 unit(s)
Carrot
1 unit(s)
Apple
100 grams
Houmous
(Contains Sesame)
Not included in your delivery
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Cut one thirds of the tortillas into 8 triangles (use scissors if easier).
c) Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.
d) Once the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.
a) Tear the cooked chicken into long pieces, then, in a medium bowl, combine the chicken with the sweet chilli sauce and the mayo (see pantry for amount).
b) Trim and peel the carrots. Chop half the carrots into roughly 1cm wide, 5cm long batons.
c) For the remaining carrot, use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
a) Divide sweet chilli chicken mixture between the remaining tortillas, then lay a few carrot ribbons on top.
b) Roll up the tortillas, then cut into 3 pieces.
c) Quarter, core and slice the apple (no need to peel).
d) Serve the tortilla roll-ups alongside the apple slice and houmous, with the tortilla chips and carrot sticks for dipping.
Enjoy!
