Mad Mexican


  • 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, and mix together.

In a separate bowl mix the chickpeas, carrots, cumin, & olive oil.

Mash the avocado, in a separate bowl

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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