A winner with all! These mildly spiced chicken wraps are baked in a simple tomato sauce and topped with fresh avocado and crème fraiche.
Preheat oven to 180C.
Heat a fry pan with cooking oil and cook the onion and garlic for 2-3 minutes or until softened.
Combine the chicken meat with the spice mix in a bowl and mix well. Add to the fry pan and brown well before removing and setting aside.
Oil a deep baking tray and pour in half the pasta sauce.
Take one wrap and layer fresh spinach on the bottom, top with the chicken, top again with sliced capsicum and a little of the fresh coriander. Roll into an open ended log and place in tray. Repeat with the remaining filling and place in tray.
Pour over remaining tomato sauce. Top with grated cheese to your liking and place in preheated oven and cook for 25 minutes or until golden brown and bubbling at edges.
Remove from oven and top with sliced fresh avocado and crème fraiche and the chopped coriander.
1 Brown Onion peeled and finely chopped
3 cloves of garlic peeled and finely chopped
500 grams boneless skinless chicken thigh cut into even slices
4 tablespoons enchilada spice mix
1 pack Plain wraps
1 bag Baby Spinach Leaves
1 Red Capsicum deseeded and sliced
Salt and Pepper
1 jar Spiral pasta sauce
1 bag grated cheese
1 pottle Creme Fraiche
1 ripe avocado peeled and sliced
1 bunch Coriander chopped