Filter
Reset
Sort ByRelevance
NANCYSCOTT1
Mexican wraps with chicken and corn
wraps with Mexican herbs, chicken, corn and salad mix.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the onion in half rings and the garlic fine.
-
Heat the oil in the frying pan and fry the onion for 1 min. Add the chicken and picadillo and cook for 6 min. On medium heat. Change regularly.
-
Meanwhile, let the corn leak out. Mix the crème fraîche with the picadillo.
-
Heat the tortillas according to the instructions on the package.
-
Spread the tortillas with the crème fraîche. Divide the lettuce, corn and chicken cubes over it and roll up.
Blogs that might be interesting
-
25 minMain dishwalnuts, fresh green pesto, olive oil, onion, winter carrot, celeriac, Spaghetti, Grana Padano,spaghetti with walnut pesto and root vegetables
-
20 minMain dishcrumbly cooking potatoes, butter, bacon patches, onion, Red pepper, endive,stewed peanut dressing with bacon patties
-
60 minMain dishcelery, potatoes (steady), beef tomatoes, tuna in oil, green olives without seeds, potato different spices garlic, oil to grease,potato tuna dish
-
30 minMain dishbacon strips, onion, floury potatoes, swede, endive, water,swill stew with endive and bacon
Nutrition
850Calories
Sodium5% DV120mg
Fat54% DV35g
Protein92% DV46g
Carbs28% DV84g
Fiber32% DV8g
Loved it