Chicken, Avocado and Beef Bacon Wraps
with Rosemary Potatoes
Perfect for lunch the next day!
Cals 1273 · Prot 69 · Carbs 126 · Fat 63
Family Friendly
35 min
Perfect for lunch the next day!
Cals 1273 · Prot 69 · Carbs 126 · Fat 63
Family Friendly
Ingredients
Wraps
Chicken breast
300 Grams
Beef bacon
60 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Avocado
1 Piece
Lemon
1 Piece
Mayonnaise
5*9*13*
50 Grams
Black pepper
0.5 Tsp
Wholewheat tortilla wraps
10*11*
4 Pieces
Rosemary potatoes
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Fresh rosemary
10 Grams
Ketchup
32 Grams
Allergens
*5 Eggs, *9 Soya, *13 Mustard, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 5327 / 1273 |
| Fats (g) | 62.9 |
| of which saturated (g) | 17 |
| Carbohydrates (g) | 126 |
| of which sugars (g) | 11.5 |
| Fibers (g) | 31.6 |
| Proteins (g) | 68.5 |
| Salt (g) | 4.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast potatoes
Preheat the oven to 200°C/180°C fan. Chop the potatoes (skins on) into cubes. Add the potatoes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the potatoes in the oil until they are fully coated. Roast in the oven for 25 min or until starting to turn golden and crisp.
2 Prep
Menawhile, chop the chicken and beef bacon into small bite-size pieces.
3 Fry
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chicken and beef bacon with a pinch of salt and cook for 5 min or until the chicken is cooked through and the bacon is crispy. Once ready, transfer the chicken and beef bacon to a bowl, leaving as much oil behind in the pan as possible. Set aside to cool.
4 Prep
Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then cube it. Finely chop the rosemary. After 25 min, sprinkle the potatoes with the rosemary. Return the tray to the oven for another 5 min.
5 Make chicken mayo
Once the chicken has cooled down a little, squeeze 1 Tbsp of lemon juice directly into the bowl. Add the mayonnaise, season with salt and pepper and give everything a good mix up.
6 Serve
Divide the avocado, chicken and bacon filling among the center of the wraps. Roll up, slice in half and serve alongside the potatoes and ketchup.
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