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Ingredients
No of servings
1
160g chicken breast, sliced
1 Mission Flour tortilla
15g sliced tomato
2 tbsp guacamole
2 tbsp aioli
30g shredded cos lettuce
40g haloumi
For marinade:
1 tbsp Moroccan spices
1 tsp smoked paprika
½ tsp ground coriander
2 cloves confit garlic
2 tbsp lemon juice
2 tbsp olive oil
Methods
Step 01.
Mix chicken well with other marinade ingredients and refrigerate overnight.
Step 02.
Grill chicken on a hotplate until cooked through, and grill haloumi until browned.
Step 03.
Warm up flour tortilla for a minute under salamander grill, turning each side twice.
Step 04.
To assemble, spread smashed avocado in a horizontal rectangle in the centre of the wrap and add tomato and lettuce. Pile on chicken and haloumi, drizzle with aioli.
Step 05.
To wrap, fold in left and right sides towards middle of tortilla, leaving a gap in the centre. Hold the edge of tortilla closest to you and use both hands to roll tortilla with ingredients from bottom to top.
Step 06.
Toast wrap under salamander grill for a couple of minutes until browned. Cut in half and serve.
Notes
• Chicken breasts are marinated in bulk and cooked before service, then grilled in portions to order.
• Friends of Ours’ house aioli is made with Hellmann’s Real Mayonnaise mixed with fresh garlic and apple cider vinegar.
• Check out more wrap recipes at Mission Foods
https://foodservice.missionfoods.com.au/en/recipes
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