Mexican Chicken Wrap
with Garlic Aioli & Cheddar Cheese
- Eggs
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
330
Chicken Breast
1 tin
Sweetcorn
1 packet
Baby Spinach Leaves
1 sachet
Mexican Fiesta Spice Blend
1 packet
Cheddar Cheese
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Cooking Steps
Drain the sweetcorn. Slice the chicken into 1cm strips. In a medium bowl, combine the chicken, Mexican fiesta spice blend and a drizzle of olive oil.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken strips and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Add the sweetcorn and cook until lightly charred, 1 minute. Season to taste and set aside to cool.
When the chicken has cooled. Spread the garlic aioli over the wraps. Divide the chicken, baby spinach leaves and shredded cheddar cheese between wraps. Tuck in the ends and roll into burritos. Wrap in foil or plastic wrap and refrigerate.
At lunchtime, remove the wrapping and enjoy or reheat in a sandwich press or in 30 seconds bursts in the microwave until heated to your liking.
