Ingredients

• Ingredients Chick’n Fillets 1 Box Fry’s Chick’n Fillets Dried mixed herbs Smoked Paprika Drizzle of olive oil Salsa 250 g baby tomatoes ¼ red onion 2 Tbsp (30 ml) red wine vinegar 1 Tbsp (30 ml) lime juice ¼ tsp garlic powder Salt and pepper Avo Smash 2 avocados, peeled and flesh scooped out 1 tsp (5 ml) paprika ½ tsp (2,5 ml) ground cumin Juice and zest of 1 lemon Salt and pepper Chipotle Mayo Drizzle ½ Cup (125 ml) vegan mayo 1 tsp (5 ml) dried chipotle spice (alternatively use smoked paprika or a few drops of your favourite hot sauce.) Other 1 packet flour tortillas 1 red onion, thinly sliced 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced Handful of fresh coriander, cleaned and roughly chopped Handful of sweet, red piquante peppers, thinly sliced 1 lime

Preparation

• Method Chick’n Fillets Combine herbs and paprika with the olive oil. Brush lightly over the fillets and cook as per packet instructions. Once cooked, slice thinly. Set aside. Salsa Place tomatoes, red onion, red wine vinegar, lime juice and seasoning into a food processor. Pulse to lightly chop/combine. Don’t over process. The tomatoes should contain some of their shape. You can also do this by hand by finely chopping the tomatoes and red onion and combining with the other ingredients. Set aside. Avo Smash Scoop the two avos out into a bowl. Add the spices, seasoning, lemon juice and zest and roughly mash with a fork. Set aside. Chipotle Mayo Drizzle Combine the mayo and chipotle spice and mix to combine. To assemble: 1. Warm the tortillas according to packet instructions. 2. Assemble with a few slices of fillet, red onion, red/yellow and piquante peppers, and fresh coriander. 3. Top with some salsa, avo and a drizzle of lime juice. 4. Wrap tightly and enjoy! Tip: for some added heat, why not add some finely chopped red chillies. You can enjoy these sprinkled on top of your filling or added to your salsa.