Mexican taco wrap with grilled chicken tenderloins

Preheat the oven to 200 ° C.

Let the tomato cubes and corn leak out. Slice the coriander. Mix the tomatoes, corn and coriander into a salsa.

Season with pepper and salt.

Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel.

Put the avocado and crème fraîche in a high cup. Puree with a hand blender to a smooth mixture and season with pepper.

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.

In the meantime, heat the taco shells and wraps according to the instructions on the packaging in the oven.

Fill the tacos with the lettuce, tomato corn salsa and chicken.

Brush the wraps with half of the avocado sauce and fold them around the tacos. Serve the rest of the avocado sauce.