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
-
15 minMain disholive oil, potato slices, Greek citizens, Greek garlic olives, white cheese cubes, vine tomatoes, mixed salad, yoghurt dressing,baked potatoes with white cheese and olives -
35 minMain dishcouscous, garlic, extra virgin olive oil, shallots, Spanish giant beans, coriander, fresh mint, Greek yoghurt, radish, apple cider vinegar, white coal, Red onion,arab couscous balls -
25 minMain dishpotatoes, rib chops, olive oil, green beans, Apple, Apple syrup,fruity chop with green beans -
65 minMain dishRed pepper, chicken drumsticks, Mango Chutney, fresh coriander, lime, cherry tomatoes on the branch,sticky chicken drumsticks from the oven
Nutrition
850Calories
Sodium5% DV120mg
Fat54% DV35g
Protein92% DV46g
Carbs28% DV84g
Fiber32% DV8g
Loved it