Ingredients

• pork tenderloin - 14 oz. (400g)
• potato starch - 1 tbsp.
• white rice - scant ½ cup (100g)
• pineapple chunks in juice (keep the juice) - ⅔ cup (135ml)
• red bell pepper - 1 (sliced)
• onion - ½ (sliced)
• garlic cloves - 2
• chili pepper - ½
• fresh ginger - 1 inch (grated)
• coconut oil - 2 tbsp.
• spring onions - 2 (chopped
• to serve) -
• sauce - pineapple juice - ⅓ cup (180ml)

Preparation Instructions

1. Rub the chicken breasts with the oil and the Mexican mix. Season with salt if necessary.

2. Heat the pan and cook the chicken for about 8 minutes, until golden brown and cooked throughout.

3. In the meantime, cut the avocado in half, remove the pit, scoop out the flesh and chop it. Rinse and drain the corn and beans. Mix the yogurt with the lime zest and juice, then season with pepper and salt.

4. Cut the cooked chicken into strips. Divide the lettuce, avocado, corn, beans, chicken strips, yogurt and Tabasco over the wraps. Fold the outside of the tortillas inwards and roll up. Halve the wraps and serve.