Grilled fajita with avocado, cheddar, salsa and corn.



5 Ardo Half avocados
250 g Ardo Salsa Mexicana Mix
500 g Chopped tomatoes
10 Ardo ¼ Cobs of corn
10 wraps
400 g grated cheddar
500 g chicken fillet or veggie chicken
300 g passata
50 g sugar
50 g butter
1/2 head of iceberg lettuce
Pickled jalapenos
Juice of 1 lemon
Cajun spices
Olive oil


Gluten, Milk


  1. Sauté the Salsa Mexicana Mix in a little olive oil, add the chopped tomato, passata and sugar, and simmer gently.
  2. Season the salsa with cumin and lemon juice.
  3. Season the (veggie) chicken fillet with cajun spices, olive oil and grill on the BBQ. Then cut into strips.
  4. Briefly steam or boil the ¼ cobs of corn.
  5. Cut the avocado and iceberg lettuce into strips.
  6. Fill the wrap with cheddar, sprinkle the tomato salsa over the cheddar, and complete with the chicken, avocado, jalapenos and iceberg. Fold in half and grill on the BBQ.
  7. Grill the ¼ cobs of corn on the BBQ, drizzle with some melted butter after grilling.
  8. Serve with the rest of the tomato salsa.
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