Sweet potato pizza wrap with Mexican chicken


Serve 10

• 500 g Sweet potato puree Ardo
• 100 g Mix salsa Mexicana Ardo
• 200 g Beet bacon Ardo
• 200 g Roasted corn Mexicana Ardo
• 200 g half avocado Ardo
• 150 g cheddar
• 10 wraps
• 300 g chicken fillet
• Salt and pepper


Gluten, Milk


  1. Defrost the sweet potato puree and mix with the Mix salsa Mexicana and half of the cheddar.
  2. Season the chicken and grill in the pan or oven.
  3. Defrost the avocado and make a guacamole; season with lime juice, olive oil and pepper and salt.
  4. Put a layer of the sweet potato puree on the wrap, add pieces of the grilled chicken and the Roasted corn Mexicana.
  5. Bake the beet bacon for 10 minutes in the oven at 180°C.
  6. Finish with the rest of the cheddar and the beet bacon, bake in the oven for 6-8 minutes.
  7. Finish the pizza with a spoon of guacamole.
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