INGREDIENTS
500 g
Mexican flavoured cooked chicken
1
Avocado
1
Coriander, fresh
1 cup
Spring onions/scallions
2 cups
Gringo rice
1
Olive oil
1
pack Sweet potato tortilla wraps, gluten free
250 g
Cheese, grated
500 milliliters
Enchilada sauce, gluten free red
2 cups
Frozen sweetcorn