APRICOT CHICKEN
1 tbs plant oil
200g chicken (fine slices)
1 garlic clove (pressed)
60g apricot fruit spread 50% less sugar
½ chili pod (fine rings)
1 tsp salt
1 tbs apple vinegar
FURTHER INGREDIENTS
2 big wraps or 4 small wraps
50g red cabbage (planed)
½ avocado
80g yellow bell pepper (fine slices)
3 spring onions (fine slices)
Coriander (optional)
Lime juice
1. Roast the chicken strips in some vegetable oil until golden brown. Add the garlic and the chilli pepper and roast everything for a further minute.
Now add all the remaining ingredients for the APRICOT CHICKEN and boil everything at medium heat for 3 minutes. Stir it all well continuously.
2. Cover the tacos with all the OTHER INGREDIENTS and finally spread the warm chicken on the vegetables.
TIP: If you do not like coriander, you can simply use fresh mint.
A quick recipe idea of food blogger Jasmin - 15minutenrezepte
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Martina Dütsch-Cerbone
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Fax: +49 (0)9521 9495-960
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Sonja Käb
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Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
