Speedy Californian Chicken Wraps

Nutrition per serve

Ingredients

• 1pcs tomato
• 2clov garlic
• 10g Tex-Mex seasoning
• 300g chicken tenderloins
• 50g mixed salad leaves
• 6pcs flour tortillas
• 40ml burger sauce
• 15ml olive oil
• 3ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Cut the tomato into 2cm chunks. Crush or finely chop 2 garlic cloves. Combine the garlic, Tex-Mex seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat.
2. Step 2 — Pan-fry chicken
   Heat a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan.
3. Step 3 — Dress salad leaves
   Combine 2 tsp olive oil and ½ tsp red wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
4. Step 4 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Kitchen hack).
5. Step 5 — Serve up
   Shred the chicken using two forks. Spread the tortillas with the burger sauce, then top with the chicken, salad leaves and tomato. Roll up and enjoy!
6. Step 6 — Kitchen hack
   If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until warmed through.

Allergens

Sulfit, Gluten, Wheat, Eier