Anthea’s Chicken wrap with Salsa and Guacamole and Sour Cream
Prep: 5 mins
450g (1lb) lean thin cut sirloin or minute steaks, cut into bite-sized pieces
1 large seeded tortilla wrap
1 Tex Mex multi pack containing Guacamole, Salsa and Sour Cream and Chive
50g/2oz cooked chicken breast, broken into pieces
50g/2oz red and yellow pepper sticks
25g/1oz shredded little gem lettuce
1. Place the wrap on a clean board. Spread about 2 tbsp of Salsa dip all over the wrap. Next spoon about 2 tbsp Guacamole on the centre of the wrap. Top the Guacamole with the chicken, pepper sticks and finally the lettuce.
2. Spoon about 2 tbsp Sour Cream and Chive dip over the vegetables and chicken. Now with the line of chicken and vegetables lying horizontally to you, fold over the two vertical edges and start rolling up the wrap away from you to enclose the filling.
3. Use a sharp knife to cut the wrap in two before serving. Once filled its best to serve the wrap within 3 hours or it will become soggy.