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
-
40 minMain dishchicken breast, oil, garlic, shallot, red curry paste, curry powder, coconut milk, dark brown caster sugar, fish sauce, lime juice, Chinese noodles, bunch onions, oil for frying,chicken in red coconut curry with cooked and fried noodles -
60 minMain dishfloury potatoes, coalfish, leeks, Eggs, mustard, flat leaf parsley, whipped cream, fresh puff pastry,creamy fish pie with leek -
65 minMain dishleeks, winter carrot, canned corn, traditional olive oil, shawarma meat, medium sized egg, tap water, oven dish mix for leek, potato slices,vegetable casserole with shoarma meat -
30 minMain dishgarlic, chilled sun-dried to, cottage cheese, chicken fillet à la minute, cool fresh broccoli, (olive oil, fresh tagliolini, pestrel egret,stuffed chicken fillet with fresh tagliolini and broccoli
Nutrition
850Calories
Sodium5% DV120mg
Fat54% DV35g
Protein92% DV46g
Carbs28% DV84g
Fiber32% DV8g
Loved it