Wednesday, 30 July 2014

Mexican Chicken Wrap bento

The boys love their chicken wraps. This time for more variety, I made ala Mexican style, with guacamole in it. (recipe as below).

Mexican Chicken Wrap 

For chicken
2 Chicken tigh/breast, cut into big chunky pieces then marinade them with soy sauce and lemon for 10 minutes. Before frying, dip in corn flour until covered all part of the chicken, then deep fried the chicken pieces until turn into brown.

For guacamole
2 avocados, diced
½ small red onion, finely diced
1 lime, juice only
A large handful of coriander, roughly chopped
½ cup cherry or grape tomatoes, finely diced
Sea salt, to season

How to make it:
Place all ingredients in a large mixing bowl and mash to combine well. Add more lime juice or salt if you think it needs it.

Guacamole will keep in the fridge in a sealed container for about 2 days.

Inside the wrap : chicken, bbq sauce, grated carrot, guacamole, and cheese. Then wrap them with aluminium foil. It makes easier for the kids to hold.

For my eldest son, I prepared :
1. Mexican chicken wrap
2. Corn on the cob
3. Broccoli and cheese
4. Carrot sticks
5. Watermelon cuts for recess

For my youngest son, I prepared :
1.  Mexican chicken wrap
2. Corn on the cob
3. Kale leaf for baran
4. Carrot sticks
5. Fruit salad yogurt
6. Kiwi cuts for recess

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