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Southwestern Chicken Wraps

Southwestern Chicken Wraps

with Zesty Cabbage and Corn Slaw and Lime Crema

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What do we want from a wrap? We want chicken seasoned in warm and smoky spices. We want it to rain cilantro, sour cream, crisp slaw, and lime. We want the tortilla to exhale steam as we’re reaching in for a big bite. Luckily, these zesty chicken and corn slaw bad boys are giving us all of that!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

113 g

Corn Kernels

12 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

170 g

Coleslaw Cabbage Mix

7 g

Cilantro

2 unit

Lime

9 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Southwest Spice Blend

Not included in your delivery

1 tsp

Sugar*

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories650 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate53 g
Sugar6 g
Dietary Fiber2 g
Protein47 g
Cholesterol140 mg
Sodium710 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Paper Towel
Zester
Large Bowl
Whisk
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Zest, then juice limes. Pat chicken dry with paper towels, then season with salt and pepper. Sprinkle over the Southwest Spice Blend. Whisk together half the lime juice, 1 tbsp oil and 1/2 tsp sugar in a large bowl. Add chicken. Stir together to cover the chicken all over with the marinade. Set aside.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then half the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** Transfer to a plate and cover to keep warm. Repeat with another 1 tbsp oil and remaining chicken.

3

While chicken cooks, whisk together remaining lime juice, 2 tbsp oil and 1/2 tsp sugar in another large bowl. Add corn and coleslaw. Season with salt and pepper. Toss well to combine and set aside. Stir together lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.

4

Wrap the tortillas in paper towels. Microwave, until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!) Thinly slice chicken. Roughly chop cilantro.

5

Fill each tortilla with chicken. Top with zesty cabbage slaw. Sprinkle over cilantro. Dollop over lime crema.