Mexican chicken wrap stack

By Kelly Young

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Mexican chicken wrap stack. Photo / Supplied
Mexican chicken wrap stack. Photo / Supplied

½ red capsicum, finely diced
½ green capsicum, finely diced
½ yellow capsicum, finely diced
1 green chilli, deseeded and finely diced
½ lemon, zest
¼ cup aged balsamic vinegar
¼ cup Olivado Macadamia Nut Oil
1 ½ tsp Colman's Dijon Mustard
1 small handful coriander, roughly chopped
Sea salt and pepper

1 Mix all of the ingredients then season to taste. Leave to infuse flavours for as long as possible. For ultimate flavour store in an airtight container over night before use.

2 cups cooked skinless shredded chicken
1 onion, finely diced
1 x 400g canned whole peeled tomatoes
2 tbsp Olivado Avocado Oil
3 NZ garlic cloves, crushed
1 cup lentils
1 cup chickpeas
Sea salt and pepper
3 large spinach wraps
250g Country Goodness Cottage Cheese
1 ½ cup Mainland Egmont cheese

1 Preheat oven 180ºC.

2 Heat oil in medium heat pan. Saute onion and garlic until they become translucent, approximately 3 minutes. Do not brown.

3 Add tomatoes and bring to the boil. Reduce heat. Add lentils and chickpeas, season to taste.

4 Spray oven dish with avocado oil spray. Line with 1 wrap, spoon over half of tomato mixture, scatter 1 cup of chicken, lightly season, spoon over half of salsa mix. Spread over half of cottage cheese. Then repeat this process.

5 Finish with a wrap to seal and top with grated cheese. Into the oven for 25-30 minutes.

- Herald on Sunday

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