Ingredients
- 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
- Cumin
- Cajun spices
- Olive oil
Allergens
Gluten
Lactose
Preparation
- Sauté the Salsa Mexicana Mix in a little olive oil, add the chopped tomato, passata and sugar, and simmer gently.
- Season the salsa with cumin and lemon juice.
- Season the (veggie) chicken fillet with cajun spices, olive oil and grill on the BBQ. Then cut into strips.
- Briefly steam or boil the ¼ cobs of corn.
- Cut the avocado and iceberg lettuce into strips.
- 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.
- Grill the ¼ cobs of corn on the BBQ, drizzle with some melted butter after grilling.
- Serve with the rest of the tomato salsa.
