Mexican Chicken Wraps With Salsa

8
Servings
15m
Prep Time
6m
Cook Time
21m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (152.7 g)
  • Calories 129.1
  • Total Fat - 4.9 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 173.4 mg
  • Sodium - 69.6 mg
  • Total Carbohydrate - 8.7 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3 g
  • Protein - 13.8 g
  • Calcium - 24.6 mg
  • Iron - 2 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.1 mg

Step 1

To make corn and avocado salsa, remove kernels from corn with a small, shap knife and place in a bowl with remaining ingredients and stir gently to combine.

Step 2

Combine chicken, chilli powder and garlic in a large bowl and cook chicken on a heated, lightly oiled grill pan for about 3 minutes on each side, or until cooked through,.

Step 3

To assemble, divide lettuce, carrot and tomato among tortillas and top with cooked chicken and some of the salsa.

Step 4

Garnish with coriander sprigs and wrap up to enclose and secure with a toothpick.

Step 5

TIP - you can replace chicken breast fillets, cut into pieces, in this recipe for the tenderloins.

Tips & Variations


No special items needed.

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