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LadybirdDee
Mexican taco wrap with grilled chicken tenderloins
Wraps stuffed with tomato cubes, corn, coriander, avocados, creme fraiche, chicken fillets.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Let the tomato cubes and corn leak out. Slice the coriander. Mix the tomatoes, corn and coriander into a salsa.
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Season with pepper and salt.
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Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel.
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Put the avocado and crème fraîche in a high cup. Puree with a hand blender to a smooth mixture and season with pepper.
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Brush the chicken with the oil and sprinkle with salt and pepper. Heat the grill pan without oil or butter and grill the chicken in 5 minutes until done. Turn halfway.
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In the meantime, heat the taco shells and wraps according to the instructions on the packaging in the oven.
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Fill the tacos with the lettuce, tomato corn salsa and chicken.
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Brush the wraps with half of the avocado sauce and fold them around the tacos. Serve the rest of the avocado sauce.
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Nutrition
415Calories
Sodium10% DV240mg
Fat37% DV24g
Protein36% DV18g
Carbs10% DV29g
Fiber24% DV6g
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