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.

10 COVERS

This recipe features

INGREDIENTS – 10 COVERS

600g Chicken Breast

10 Flour Tortillas

300g Cucumber – long sliced

250g Kidney Beans – drained

200g Mini Gem Lettuce – shredded

500 White Cabbage – shredded

600g Mayonnaise

250g Tomato – de-seeded and shredded

140g Major Fajita Mari Base

METHOD

  1. Take the chicken add 50g 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 60g Fajita Mari Base

  5. Mix the cabbage with 200g 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