GOLDEN CHICKEROOS TORTILLA WRAP WITH BERRIES AND YOGHURT
GOLDEN CHICKEROOS TORTILLA WRAP WITH BERRIES AND YOGHURT
SHORT DESCRIPTION
A hearty lunch of battered chicken bites in a soft flour tortilla with two different types of lettuce, sliced avocado and corn kernels with sweet chili sauce, finished off with yoghurt and fresh blueberries.
Serves 1
INGREDIENTS
8 I&J Golden Chickeroos
1 x soft tortilla wrap
3 crisp lettuce leaves
a small handful of baby lettuce leaves
¼ avocado, sliced
¼ ear of corn, kernels cut off the cob
1 Tbsp (15 ml) sweet chili sauce
25 g fresh blueberries
½ cup (125ml) strawberry yoghurt
METHOD
1.
Pre-heat the oven to 220°C. Place Chickeroos on a lightly greased baking tray. Bake for approximately 13 minutes. Remove from oven and allow them to cool.
Pre-heat the oven to 220°C. Place Chickeroos on a lightly greased baking tray. Bake for approximately 13 minutes. Remove from oven and allow them to cool.
2.
Pour sweet chili sauce into a small container with a tight-fitting lid. Pack all the other ingredients in separate containers or sandwich bags and put them all into the lunchbox.
Pour sweet chili sauce into a small container with a tight-fitting lid. Pack all the other ingredients in separate containers or sandwich bags and put them all into the lunchbox.
3.
Fill the wrap with lettuce leaves, avocado slices, corn kernels and Chickeroos, drizzle over the sweet chili sauce and fold.
Fill the wrap with lettuce leaves, avocado slices, corn kernels and Chickeroos, drizzle over the sweet chili sauce and fold.
4.
Finish off your meal with fresh blueberries and yoghurt.
Finish off your meal with fresh blueberries and yoghurt.
ALL WRAPPED UP
A hearty lunch of battered chicken bites in a soft flour tortilla with two different types of lettuce, sliced avocado and corn kernels with sweet chili sauce, finished off with yoghurt and fresh blueberries.
Serves 1
INGREDIENTS
8 I&J Golden Chickeroos
1 x soft tortilla wrap
3 crisp lettuce leaves
a small handful of baby lettuce leaves
¼ avocado, sliced
¼ ear of corn, kernels cut off the cob
1 Tbsp (15 ml) sweet chili sauce
25 g fresh blueberries
½ cup (125ml) strawberry yoghurt
METHOD
1.
Pre-heat the oven to 220°C. Place Chickeroos on a lightly greased baking tray. Bake for approximately 13 minutes. Remove from oven and allow them to cool.
Pre-heat the oven to 220°C. Place Chickeroos on a lightly greased baking tray. Bake for approximately 13 minutes. Remove from oven and allow them to cool.
2.
Pour sweet chili sauce into a small container with a tight-fitting lid. Pack all the other ingredients in separate containers or sandwich bags and put them all into the lunchbox.
Pour sweet chili sauce into a small container with a tight-fitting lid. Pack all the other ingredients in separate containers or sandwich bags and put them all into the lunchbox.
3.
Fill the wrap with lettuce leaves, avocado slices, corn kernels and Chickeroos, drizzle over the sweet chili sauce and fold.
Fill the wrap with lettuce leaves, avocado slices, corn kernels and Chickeroos, drizzle over the sweet chili sauce and fold.
4.
Finish off your meal with fresh blueberries and yoghurt.
Finish off your meal with fresh blueberries and yoghurt.
