Recipe
Summery Viana Chickin Nuggets wraps with avocado crème
A summery light wholemeal wrap with tasty Viana Chickin Nuggets and lots of fresh seasonal ingredients.
| 1 pack | Viana Chickin Nuggets |
| 1 | lettuce/salad of choice |
| ½ | cucumber |
| 200 g | cherry tomatoes |
| 1 | onion |
| 2 | avocados |
| 50 ml | olive oil |
| 1 tsp. | lemon juice |
| ½ tsp. | salt |
| ½ tsp. | pepper |
| a little | oil for greasing the pan |
Dough: |
|
| 200 g | wholemeal wheat flour |
| 350 ml | water |
| 1 tsp. | sea salt |
Mix the flour, water and salt to a smooth dough. Grease a frying pan with an oiled paper kitchen towel and pour in the dough by the spoonful, smooth out to make pancakes and fry on each side for about two minutes.
Fry the Viana Chickin Nuggets in hot oil in a frying pan for about two-and-a-half minutes on each side. To make the avocado crème, peel the avocados and purée them with the lemon juice, salt and pepper. Rinse the lettuce and cut into strips. Rinse and slice the cucumber and cherry tomatoes. Peel the onion and slice into thin rings. Spread the wrap with avocado crème, arrange lettuce, vegetables and Viana Chickin Nuggets cut into strips, then roll them up.
Serving suggestion: Cut the wrap in two diagonally and garnish with spring onions, avocado crème and tomato slices.
