Chicken, avocado, and kidney bean wrap
Wrap with marinated chicken, avocado, and a salad with kidney beans, bell pepper, and jalapeño pepper. The sourness of the Greek yogurt provides a good balance with the spiciness of the jalapeño pepper.
Preparation
Cut the chicken breast into 2 cm thick strips and marinate for 10 min. with Verstegen Tex Mex Mix.
Remove the skin and pit from the avocado and cut it into 5 mm thick strips. Cut the bell pepper into 1 cm cubes.
Heat a pan with olive oil and fry the chicken for 8 min. until golden brown and cooked through. Meanwhile, mix the iceberg lettuce with the bell pepper, jalapeño pepper, kidney beans, and corn.
Heat the wraps according to the instructions on the package.
Spread the Greek yogurt over the wraps, top with the salad and sliced avocado. Distribute the chicken strips over the wraps and fold them closed.
Variatietip
Voor een vegetarische variatie op dit gerecht vervang je de kipreepjes door halloumi. Deze kruid je ook met Verstegen Mix voor Tex Mex.
Ingredients
- 300 g kipfilet
- 2 el Verstegen Mix voor Tex Mex
- 2 avocado's
- 1 rode paprika
- 1 el olijfolie
- 200 g gesneden ijsbergsla
- 50 g jalapeño peperringen
- 400 g kidneybonen uit blik/pot
- 150 g maïs uit blik
- 4 wraps/tortilla's
- 200 g Griekse yoghurt, 10% vet
