Mad Mexican


Wholegrain Rolls
  • 5                    Flour Tortillas, or pitta bread
  • 250 gm        Chicken thigh meat cooked, and diced
  • 50 gm          Mayonnaise
  • 1                    Cucumber, sliced
  • 2                   Tomatoes, sliced
  •                       Tasty Cheese, grated
  • 100 gm        Roquette Lettuce
  • 1                    Corn Cob, nibbles removed
  •                      Beetroot sliced
  • 1                    Avocado, peeled & mashed
  • 2                   Carrots, peeled & gated
  • 50 gm          Chickpeas, cooked                               
  •                       Cumin


  • To a bowl, add the chicken, mayonnaise, salt and pepper, then mix together.
  • In a separate bowl mix the chickpeas, carrots, cumin, & olive oil.
  • Mash the avocado, in a separate bowl, without the skin or seed.
  • Lay the first tortilla on the chopping board, spread some of the chicken mix evenly over the surface, then top with the tomato & beetroot.
  • Place the second tortilla on top, spread half of the carrot salad over the surface, and sprinkle with the cheese.
  • Lay the third tortilla on top, add some more chicken mix, and the lettuce.
  • Spread the avocado on the surface of another tortilla, then flip it over and place on top of the lettuce, so the avocado faces the lettuce.
  • Top with the remaining carrot mixture and more cheese.
  • Finally top with the last tortilla.
  • This is nice slightly warmed in the oven, though can be served, cold.
  • Cut into wedge size portions, like a cake.

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