Wraps mit Tajín-Hähnchen und Mango-Slaw

Zutaten

• 200 g light mayonnaise
• 2 tsp Tajín, plus extra to sprinkle
• zest and juice of 1/2 lime
• 1 ripe mango
• 1 red pepper
• 175 g shredded sweetheart cabbage (about 1/2 cabbage)
• 1 x 480g pack ready-to-eat roast chicken breasts, skinned and shredded into bite-size chunks
• 6 plain tortilla wraps
• about 1/2 x 30g pack coriander

Zubereitung

1. 1

   Combine the mayonnaise, 2 teaspoons of Tajín and the lime zest in a bowl. Set aside.

2. 2

   Peel the mango and cut into matchsticks, discarding the stone. Deseed and finely slice the red pepper. Put the mango, red pepper, cabbage, lime juice and a good pinch of salt in a large bowl and toss to combine. Add half the mayo mixture and stir until coated.

3. 3

   Stir the chicken through the remaining Tajín-spiced mayo.

4. 4

   Microwave the wraps for 20 seconds to soften. Cool for 2 minutes, then arrange the slaw and chicken down the middle of each. Top with coriander sprigs and sprinkle over some extra Tajín. Fold the top and bottom edges of each wrap over the filling, rotate 90°, then roll up from the bottom to enclose. Slice in half and wrap individually in baking paper or foil. Store in the fridge for up to 1 day.