Type what you have

Ingredients

• ✓ cilantro paste
• mackerel
• mayonnaise
• ketchup
• chipotle pepper
• adobo sauce
• red onion
• lemon
• sea salt
• black pepper

Instructions

1. 1 Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.
2. 2 Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.

By Lorimccar

Ingredients

• ✓ cilantro paste
• avocado
• spinach tortilla
• black pepper
• salt
• olive oil
• red bell pepper
• yellow bell pepper
• green bell pepper
• yellow onion
• chicken tenderloin
• black pepper
• salt
• adobo seasoning
• salt
• red pepper flake
• lemon
• garlic
• red wine vinegar
• olive oil
• parsley

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C).
2. 2 Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
3. 3 Rub adobo, salt, and pepper on both sides of tenderloins.
4. 4 Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
5. 5 When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
6. 6 Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!

By Trish