Fried Chicken Avocado Wrap
50 min
total
4
people
516
calories per serving
Ingredients
4 people
- 200 gChicken thigh
- 1 pcEgg
- 75 gSemi-skimmed milk
- 75 gWheat flour
- 0.5 tspSweet paprika
- 0.5 tspGarlic powder
- 4 pcSoft tortilla (for filling), made from corn
- 1 pcPersea americana Mill.
- 8 gCheddar cheese
- 150 gFresh cheese
- 1 pcRound tomato
- 50 gMixed salad greens
- 0.5 pcCitrus limon (L.) Burm. f.
- 0.2 gCoriander
Method
Crispy chicken pieces, perfectly golden, wrapped in a soft tortilla with creamy avocado, melting cheddar, and fresh vegetables.
- 1
Cut the chicken breast into equal-sized pieces. In a bowl, mix the egg and milk. In another bowl, combine the flour, paprika, garlic powder, salt, and pepper. Dip the chicken pieces in the egg mixture, then coat them with flour. Fry until golden and crispy.
- 2
Mash the avocado in a bowl. Add the fromage blanc, chopped coriander, lemon juice, salt, and pepper. Mix until smooth.
- 3
Generously spread the avocado cream on each tortilla. Add tomato cubes, a few salad leaves, fried chicken pieces, and cheddar slices. Roll each wrap tightly.
Frequently asked questions
How do you get this dish right?
- Do not overfill the wraps, as it will make rolling difficult.
- For extra crunch, add thinly sliced red onions.
- Use ripe avocados for a smoother cream.
How long does this dish keep?
Consume immediately. Leftovers can be stored for 24 hours in the fridge and eaten cold.
4.9
43 reviews
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