Wraps with smoked chicken, avocado and sweet corn salsa
Healthy Mexican style lunch inspiration: wraps with smoked chicken and the spicy flavour of sambal. The wraps are easy to prepare and therefore ideal for travelling.
35 min- Brunch, Lunch
- ERU Balans Red Pepper
- 4 people
35 min
Brunch, Lunch
ERU Balans Red Pepper
4 peopleIngredients
- 1 chicken breast
- 400 ml chicken stock
- 2 vine tomatoes
- 1 red onion
- 1 clove of garlic
- ½ red chilli
- 10 grams fresh coriander
- ½ lime
- 150 grams sweet corn
- 1 avocado
- 150 grams ERU Balans Red Pepper
- 4 wraps
- Salt and pepper (to taste)
Equipment
- Cocktail sticks
Preparation| 25 min
- Cook the chicken breast in the chicken stock for around 20 minutes.
- Halve the tomatoes, remove the seeds and then dice the halved tomatoes.
- Peel and finely chop the onion.
- Peel and finely chop the garlic.
- Wash the chilli, remove the seeds and chop finely.
- Roughly chop the coriander.
- Squeeze the lime.
- Drain the can of sweet corn.
Method| 10 min
- Mix the above ingredients to make a salsa.
- Season with salt and pepper.
- Peel the avocados and chop.
- Chop the cooked chicken breast.
- Spread ERU Balans Red Pepper over the wraps.
- Divide the chicken, salsa and avocado over the wraps.
- Tightly roll the wraps and secure with two cocktail sticks.
- Cut in half diagonally.
Print
Ingredients
- 1 chicken breast
- 400 ml chicken stock
- 2 vine tomatoes
- 1 red onion
- 1 clove of garlic
- ½ red chilli
- 10 grams fresh coriander
- ½ lime
- 150 grams sweet corn
- 1 avocado
- 150 grams ERU Balans Red Pepper
- 4 wraps
- Salt and pepper (to taste)
Equipment
- Cocktail sticks
