Ingredients: Serves 2
2 Rosie & Jim's Mexican Chicken Wrap - Ask your butcher for them!
For the Guacamole:
2 ripe avocados
1/2 teaspoon salt
1 Tbsp of fresh lime juice/lemon juice
2 Tbsp of minced red onion
1 chilli pepper minced
2 Tbsp Coriander finely chopped
Black pepper
1/2 ripe tomato chopped, seeds and pulp removed
Tortilla Corn Chips
To Make the Guacamole:
1. Cut the avocados in half. Remove the seed. Scoop out avocado. Put it in a bowl.
2. Roughly mash the avocado with a fork, leaving it slightly chunky.
3. Add the salt and lime/lemon juice.
4. Add the chopped red onion, coriander, black pepper and chilli.
5. Taste, and add more chilli or seasoning if it needs it.
6. Cover the guacamole and put it in the frige until you are ready to serve.
To Cook the Rosie & Jim, Ballybrittas Mexican Wrap:
Oven bake - preheat oven to 190ºC/375ºF/gas 5 (fan assisted ovens reduce temperature to 170ºC)
Bake product for 15-20 minutes.Serve piping hot.
Cooking from frozen, add 10 minutes on to cooking time
Pannini grill – Grill for approx. 6 minutes on hot grill. Serve piping hot.
