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Gwendolyn
Wrap with chicken, salsa and pineapple
Fresh Mexican chicken wrap with pineapple and salsa. Perfect for a summer evening outside.
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Ingredients
Directions
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Let the pineapple drain and collect the juice. Dilute the juice to 200 ml with water. Cut the chicken fillet into strips. Heat the butter in a frying pan. Let the chicken brown in about 4 minutes.
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Add the vegetable mix and cook for another 2 minutes. Sprinkle the seasoning mix over the chicken mixture and bake for approx. 1 min. Add the pineapple juice and bring to the boil. Let it cook gently for about 5 minutes.
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In the meantime, heat the raps according to the instructions on the packaging. Mix the salsa with pineapple pieces. Spread the chicken mixture over the raps and the salsa with pineapple. Fold the wraps closed.
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Nutrition
480Calories
Sodium0% DV1.195mg
Fat22% DV14g
Protein64% DV32g
Carbs18% DV55g
Fiber20% DV5g
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