6 large tortilla wraps
Chicken strips
20 g chicken seasoning
150 g mixed salad leaves
2 red bell peppers (300 g)
1 cucumber (350 g)
3 tomatoes (300 g)
1 red onion (120 g)
15 g fresh parsley
150 ml sweet chili sauce (or Boerske pepper sauce)
900 g potato croquettes
Garlic sauce: mix 1/6 deep gastronorm pan of base sauce with 1 tablespoon garlic purée to make garlic sauce (dilute with water if needed if too thick).
Cut the bell pepper, cucumber, tomato, and red onion into small cubes.
Finely chop the parsley and mix it with the vegetables and sweet chili sauce to make a salsa.
Fry the chicken fillets for 5-6 minutes at 175°C until golden brown and cooked through.
Warm the wraps briefly.
Spread garlic sauce over each wrap and divide the lettuce on top.
Divide the chicken fillets and then the salsa over the wraps.
Roll the wraps tightly.
Fry the potato croquettes until golden brown.
Serve one wrap per person with 6 potato croquettes.