Mexican Chicken Wraps with Appley Beetroot Slaw
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Mexican Chicken Wraps with Appley Beetroot Slaw

Mexican Chicken Wraps with Appley Beetroot Slaw

and Potato Wedges

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 Friendly
Allergens:
Milk
Cereals containing gluten
Egg
Mustard

The quantities provided above are averages only.

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.

Preparation Time40 minutes
Cooking time
DifficultyMedium

Ingredients

/ serving 4 people

2

Potato

1

Carrot

1

Cox's Apple

1

Beetroot

1

Lemon

1

Greek Style Natural Yoghurt

(Contains Milk)

2

Baby Gem Lettuce

5

Coriander

3

British Chicken Breasts

1

Mexican Spice

2

Honey

8

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

4

Tomato Mayonnaise

(Contains Egg, Mustard)

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Nutritional information

/ per serving
Energy (kcal)592 kcal
Energy (kJ)2477 kJ
Fat16 g
of which saturates2 g
Carbohydrate76 g
of which sugars0 g
Protein35 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Knife
Grater
Mixing Bowl
Peeler
Grill Pan
Bowl
Plate

Instructions

Roast the potatoes
1

Pre-heat your oven to 220 degrees. Chop the potatoes into wedges about the size of your index finger. Put the wedges onto a baking tray, season with ½ tsp of salt and a good grind of pepper, drizzle over 2 tbsp of oil, mix well and pop in the oven on the top shelf to roast for 25-30 mins.

Make the slaw
2

Coarsely grate the carrot and apple(watch out for the apple core!), peel and grate the beetroot. LH: Put this all in a bowl and drizzle over the juice from half the lemon, add in your yoghurt and mix. Tip: Don’t be alarmed, it will all go pink!

3

Cut the lettuce in half lengthways, remove the root and thinly slice. Roughly chop your coriander.

Mix the spice with the chicken
4

Lay your chicken breasts on your 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 other breasts, then thinly slice into thin strips and cut into 1cm pieces. Put the chickenin a bowl and add ½ tsp of salt, a good grind of pepper, your mexican spice, the rest of the lemon juice and the honey. Give everything a good mix.

Cook the chicken
5

Add 2 tbsp of oil to a large frying pan on medium-high heat, let it get hot, then add the 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 no longer pink in the middle. Once your chickenis cooked, put it in a bowl, add the coriander and stir together.

6

Put the tortillas in your oven to warm through for a minute while you put your bowls of lettuce, chicken and beetroot slaw on your table, along with a big bowl of wedges!

7

LH: Assemble at the table! Serve your wraps with a tsp of mayonnaise, your chicken and lettuce inside and your wedges and slaw as an accompaniment. Enjoy!