recipes
Breaded chicken pockets with avocado and coriander crème fraiche dressing
Serves: 2-3
2017-02-02
Ingredients
- 1 packet `Southern fried chicken breast (Tesco)
- 4 soft flour tortilla wraps, cut in half
- 1 avocado, peeled and sliced
- 2 spring onions, thinly sliced into strips
- 100g grated Mexican cheese
- For the dressing
- 1 tub crème fraiche
- 1 tbsp chopped fresh coriander
- 1 lime
- Mixed salad leaves and grilled corn on the cob for serving
Method
Start this recipe by placing the southern fried chicken breast onto a baking tray and bake for 25 minutes from frozen or 15 minutes if defrosted. Meanwhile, mix together the creme fraiche with the chopped coriander for the dressing. When ready, slice the chicken into strips and put aside. Cut the tortilla wraps in half and heat in the oven for 15 seconds. Spread with a spoonful of the creme fraiche and wrap up into a cone. Fill the cone with grated Mexican cheese, slices of spring onions and avocado, chicken strips and squeeze over a little lime juice. Serve immediately with the grilled corn and a side salad whilst still hot.
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