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Chicken Avocado Wraps

A community recipe by

Not tested or verified by Nigella.com

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Introduction

For a speedy mexican supper nothing beats tortilla wraps packed with this yummy filling.

For a speedy mexican supper nothing beats tortilla wraps packed with this yummy filling.

Ingredients

Serves: 5

Metric Cups
  • 3 chicken breasts (cubed)
  • 35 grams cajun seasoning
  • 2 tablespoons sunflower oil
  • 5 rashers bacon (rindless back - cut into pieces)
  • 1 medium red onion (peeled and sliced)
  • 1 yellow pepper (deseeded and sliced)
  • 2 avocados (ripe)
  • 3 tablespoons creme fraiche (reduced fat)
  • 10 tortilla wraps
  • 3 chicken breasts (cubed)
  • 1¼ ounces cajun seasoning
  • 2 tablespoons vegetable oil
  • 5 rashers bacon (rindless back - cut into pieces)
  • 1 medium red onion (peeled and sliced)
  • 1 yellow bell pepper (deseeded and sliced)
  • 2 avocados (ripe)
  • 3 tablespoons creme fraiche (reduced fat)
  • 10 tortilla wraps

Method

Chicken Avocado Wraps is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Toss the chicken in the seasoning.
  • Heat half the oil in a non-stick frying pan, add the chicken and bacon and cook over a moderate heat for 4 minutes, turning to cook on all sides. Add the pepper.
  • Add the remaining oil and onion; cook for 5 minutes, stirring occasionally.
  • Meanwhile, halve, stone, peel and cube the avocados. Mix with creme fraiche, add to pan and heat through.
  • Put the tortillas on a plate, cover and microwave on full power for 1 minute, or grill or dry-fry for 6 seconds on each side.
  • Spoon the chicken mixture onto the tortillas and roll up, or fold the tortillas to make cones and fill with chicken.
  • Serve with salad leaves and tortilla chips as an extra treat.
  • Toss the chicken in the seasoning.
  • Heat half the oil in a non-stick frying pan, add the chicken and bacon and cook over a moderate heat for 4 minutes, turning to cook on all sides. Add the pepper.
  • Add the remaining oil and onion; cook for 5 minutes, stirring occasionally.
  • Meanwhile, halve, stone, peel and cube the avocados. Mix with creme fraiche, add to pan and heat through.
  • Put the tortillas on a plate, cover and microwave on full power for 1 minute, or grill or dry-fry for 6 seconds on each side.
  • Spoon the chicken mixture onto the tortillas and roll up, or fold the tortillas to make cones and fill with chicken.
  • Serve with salad leaves and tortilla chips as an extra treat.
  • Tell us what you think