Friday, 16 October 2015

Mexican Chicken with Guacamole wraps

These tasty wraps are great for relaxed meal.

  • 1 large barbecued chicken 
  • 2 ripe avocados, halved, stone removed, peeled 
  • 2 teaspoons fresh lemon juice 
  • 1/2 teaspoon Tabasco sauce 
  • 6 wheat wraps 
  • 100g baby spinach leaves 
  • 6 small ripe tomatoes, thinly sliced 


Remove the chicken meat from the bones. Discard the bones, skin and seasoning. Coarsely shred the chicken and place in a large bowl.

Place the avocado, lemon juice and Tabasco sauce in a large bowl. Use a fork to mash until almost smooth. Season with salt and pepper.

Place wraps on a clean work surface. Divide the avocado mixture among the wraps. Top with chicken, spinach and tomato. Roll up firmly to enclose filling. Wrap in non-stick baking paper to serve.

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