Ingredients
Ingredients for 10 servings:
- 500 g Sweet potato puree Ardo
- 100 g Mix salsa Mexicana Ardo
- 200 g Roasted corn Mexicana Ardo
- 200 g half avocado Ardo
- 150 g cheddar
- 10 wraps
- 300 g chicken fillet
- Salt and pepper
Allergens
Gluten
Milk
Preparation
- Defrost the sweet potato puree and mix with the Mix salsa Mexicana and half of the cheddar.
- Season the chicken and grill in the pan or oven.
- Defrost the avocado and make a guacamole; season with lime juice, olive oil and pepper and salt.
- Put a layer of the sweet potato puree on the wrap, add pieces of the grilled chicken and the Roasted corn Mexicana.
- Bake the beet bacon for 10 minutes in the oven at 180°C.
- Finish with the rest of the cheddar and the beet bacon, bake in the oven for 6-8 minutes.
- Finish the pizza with a spoon of guacamole.
Ardo products used in this recipe
