Mexican Chicken Wraps

Mexican Chicken Wraps

Serves: 4

Ingredients

For the Mexican Spice Blend

• 1tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp Mexican oregano

• 1/2 tsp black pepper

• 1/2 tsp cayenne pepper

• 2 tsp paprika

• 2 tsp cumin

• 1/4 tsp chilli powder, optional

For the Chicken

• 2 chicken breasts, cut into strips

• 2 tsp sesame oil

• Juice of half a lime

• 2 tbsp Mexican spice ( see above)

• 1 red small red pepper, sliced into strips

• 1 small red onion, cut into slices

​​For the Salsa

• 7 oz canned tomatoes

• 1/4 small white onion, finely diced

• 1 clove garlic, minced

• 1/4c coriander leaves

• 1 tsp smoked paprika ( can use normal as well )

• 1/2 lime, juiced

• pinch seal salt

For the Guacamole

• 2 medium avocados

• 1/4c coriander leaves

• 1/4 red onion, diced

• 1 large tomato

• 1 small red chilli

• 1 garlic clove, minced

• 1/2 lime, juiced

• black pepper

• 1/4 tsp ground cumin

To serve

• spinach

• creme fraiche

• pickled jalapenos

Method

- Mix all the spices together in a small bowl. Marinate the chicken placing it into a lined baking tray and by rubbing the Mexican spice mix, lime, and oil into the chicken. Add the peppers and onions to the baking dish and set aside in the fridge to marinate for 30 minutes.

- When there are only ten minutes remaining, preheat the oven to 180 degrees Celcius. Once the 30 minutes are up, place the chicken in the oven and cook for 20 minutes, or until the chicken is cooked.

- Meanwhile, make the salsa, and pulse all the ingredients in a blender until the consistency of your choosing.

- Make the guacamole by mashing all the ingredients with a fork or in a blender.

- To serve, serve the cooked chicken and vegetables with tortillas, pickled jalapenos, creme fraiche, salsa and guacamole.