Ingredients
- 2 kg Ardo Sweet potato wedges
- 500 g Ardo Roasted corn Mexicana
- 250 g Ardo Herb mix alla Mexicana
- 200g Ardo Oven-dried tomatoes
- 200 g Ardo Black beans
- 10 Ardo Half avocados
- 500 g braised bacon
- 2 red onions
- 2 limes
- Olive oil
- Salt
Marinated bacon
- 100 g Ardo Barbecue herb mix
- 50 ml BBQ sauce
- 50 ml ketchup
- 1 tbsp mustard
- 2 tbsp honey
- ½ tbsp teriyaki
Allergens
Gluten
Lactose
Mustard
Soy
Preparation
- Mix all the marinade ingredients and brush the bacon with the mix. Bake in the oven at 180°C for 15-20 minutes.
- Mix the sweet potato cubes with 200 g Mexican-style herb mix, a good dash of olive oil and some salt. Then bake in the oven at 180°C for 25 minutes and allow to cool down again.
- Briefly fry the roasted corn Mexicana and allow to cool again.
- Steam the black beans briefly and allow them to cool again.
- Defrost the avocado and oven-dried tomatoes.
- Cut the red onion and lime into slices.
- Fry the wraps until crisp in a bowl so that they can be filled with the sweet potato.
- Mix the rest of the Mexican-style herb mix with a good dash of olive oil.
- Arrange the ingredients in the wraps ans sprinkle the bowl with olive oil in Mexican style.
Ardo products used in this recipe
