Filter
Reset
Sort ByRelevance
Gwendolyn
Wrap with chicken, salsa and pineapple
Fresh Mexican chicken wrap with pineapple and salsa. Perfect for a summer evening outside.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
Blogs that might be interesting
-
65 minMain dishbottle gourd, baby potatoes, medium-sized onion, fresh Catalan bratwurst, fresh thyme, traditional olive oil,pumpkin, potato, red onion and sausage from the oven
-
55 minMain dishvegetable stock, laurel leaf, leeks, solid potatoes, sunflower oil, garlic, butter, White wine vinegar, cornstarch, scholfilets,fresh fries, leeks and plaice fillet
-
15 minMain dishBroccoli, cannellini beans, anchovy fillets in canned oil, garlic, fresh haddock fillet, dill, capers,broccoli bean stew with capers
-
55 minMain dishonion, zucchini, traditional olive oil, garlic, beef strips, tomato cubes, frozen potato slices, ground mature cheese 30,casserole with zucchini
Nutrition
480Calories
Sodium0% DV1.195mg
Fat22% DV14g
Protein64% DV32g
Carbs18% DV55g
Fiber20% DV5g
Loved it