Chicken wraps with corn and cheese

Name: chicken wraps with corn and cheese
Total time: 20 min
Yield: 0
Ingredients: 4 tablespoon wok oil; 4 tablespoon peanut oil; 300 gram chicken breast; 1 bag Mexican spice mix fajita; 500 gram camomiles; 500 gram oriental wok vegetables; 1 tin can maize; 6 tortilla wrap; 150 gram herbal cream cheese; 100 gram mature cheese; 1 bag tortilla chips

Ingredients

Directions

Preheat the oven to 180ºC.
Heat half of the oil and fry the chicken cubes around light brown.
Add the spice mix and a small splash of water (according to the instructions on the package) and cook for 2-3 minutes.
Heat the rest of the oil and stir fry the vegetables for 3-4 minutes.
Scoop the corn through.
Heat the wraps covered for 20 seconds in the microwave at 800 Watt or about 4 minutes in a warm oven so that they become more supple.
Brush them with the cream cheese.
Put the chicken and vegetables on the wraps, roll up and place them side by side in an oven dish.
Sprinkle with grated cheese and put in the middle of the oven for about 15 minutes until the wraps are crispy and the cheese has melted.
Serve with the tortilla chips.
Delicious with a tomato salad.