- 500 g Chicken Thigh Fillet
- 3 Handfuls Chicken Tandoori Spice Mix
- 2 tbsp Butter
- 8 Soft Tortillas Wraps
- 75 g Grated Mexican Cheese
- 200 ml Natural Yogurt
- 2 tbsp Mango Balsamic
- 2 tbsp Honey
- 1 Pressed Garlic Clove
- 2 Pinches Salt
- 1 Avocado
- 1 Yellow Onion
- 2 Tomatoes
- 1 Can Of Cooked Black Beans
- 1 Jar Of Corn
- 65 g Salad Mix
Mix together all the ingredients for the dressing.
Fry the chicken in the butter on low heat for about 5 minutes on each side.
Heat up the wraps. Cut the chicken into slices. Portion the chicken and the fillings into the wraps.
Top with dressing and cheese. Roll and serve.
Cut in half, de-stone and slice the avocados.
Peel and chop the onion. Dice the tomatoes into small pieces.
Drain and rinse the beans. Place the fillings into bowls.