Fajita

Fajita Grilled Chicken Burritos
with Cabbage Slaw & Beans

Grilled fajita-marinated chicken wrapped in a soft flour tortilla with crunchy cabbage slaw, kidney beans, fresh salad and smoky fajita mayo, toasted until golden and served with sour cream and guacamole.

25 COVERS

This recipe features

INGREDIENTS

1500g Chicken Breast

25 Flour Tortillas

750g Cucumber – long sliced

625g Kidney Beans – drained

500g Mini Gem Lettuce – shredded

1250g White Cabbage – shredded

1500g Mayonnaise

625g Tomato – de-seeded and shredded

350g Major Fajita Mari Base

METHOD

  1. Take the chicken add 125g of the Major Fajita Mari Base and marinade for 2 hours.

  2. Grill the chicken until it reaches 75°C and cool.

  3. Brush the wrap one side with a little of the Fajita Mari Base.

  4. Bind the mayonnaise and 150g Fajita Mari Base.

  5. Mix the cabbage with 500g of the mayonnaise mix and put the rest in a squeezy bottle.

  6. Build the wrap with the slaw and the rest of the ingredients and sliced chicken, drizzle with mayonnaise in the squeezy bottle.

  7. Wrap up well and place in a panini grill until well-marked.

  8. Serve with sour cream and guacamole.

ALLERGENS: Mustard, Gluten, Eggs, Milk