Chicken Kebab Cones
- 340 g Mission Corn & Rice Chips
- 125 g Emborg Cook & Bake
- 600 g Emborg 3 Cheese Bake
- 8 Mission Supersoft Original Wraps, halved
- 600 g Chicken Patty, mashed
- 2 Tomatoes, diced
- 1 Red Capsicum, diced
- 1 Green Capsicum, diced
- 1 Holland Onion, diced
- 5 tbsp Mayonnaise
- 1 Lemon, juiced
- 4 stalks Parsley, chopped
- Flour and water (mixed in a bowl to form a runny paste)
- Olive Oil
- Salt & Pepper, to taste
In a pan, heat olive oil on low heat and cook the mashed chicken patty.
Season with salt and pepper.
Once cooked, transfer into a bowl, then add in tomatoes, red capsicum, green capsicum, onion, mayonnaise and lemon juice.
Mix to combine.
Place half of a Mission Supersoft Original Wrap on a plate and sprinkle 2/3 of the Emborg 3 Cheese Bake.
Spread the chicken mixture on top and roll the wrap into a cone shape.
Secure the edges with the flour and water mix to seal.
Repeat with the remaining wraps.
Place a bowl in the middle of a 9-inch cake pan and arrange the cones around it in several layers.
Sprinkle with extra Emborg 3 Cheese Bake in between and on top.
Bake in a preheated oven at 200°C for 20 minutes.
Once baked, take out from the oven and sprinkle with chopped parsley to serve.