Mexican Chicken Wrap Stack

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Ingredients

  • 2 cups cooked skinless shredded chicken
  • 1 onion, finely diced
  • 1 x 400g canned whole peeled tomatoes
  • 2 tablespoons Olivado Avocado Oil
  • 3 NZ garlic cloves, crushed
  • 1 cup lentils
  • 1 cup chickpeas
  • Sea salt & pepper
  • 3 large spinach wraps
  • 250g Country Goodness Cottage Cheese
  • 1½ cups Mainland Egmont cheese
Salsa
  • ½ red capsicum, finely diced
  • ½ green capsicum, finely diced
  • ½ yellow capsicum, finely diced
  • 1 green chilli, deseeded & finely diced
  • ½ lemon, zest
  • ¼ cup aged balsamic vinegar
  • ¼ cup Olivado Macadamia Nut Oil
  • 1½ teaspoon Colman’s Dijon Mustard
  • 1 small handful coriander, roughly chopped
  • Sea salt & pepper

Method

  1. Mix salsa ingredients together then season to taste. Leave to infuse flavours for as long as possible. For ultimate flavour store in an air tight container over night before use.
  2. Preheat oven to 180°C.
  3. Heat oil in medium heat pan. Sauté onion & garlic until they become translucent, approximately 3 minutes. Do not brown.
  4. Add tomatoes and bring to the boil. Reduce heat. Add lentils & chickpeas, season to taste.
  5. Spray oven dish with avocado oil spray. Line with 1 wrap, spoon over half of tomato mixture, scatter 1 cup of chicken, lightly season, spoon over half of salsa mix. Spread over half of cottage cheese. Then repeat this process.
  6. Finish off with a wrap to seal off and top with grated cheese. Cook in the oven for 25–30 minutes.