Chicken & Avocado Wraps
Each wrap halved on the diagonal to reveal the layers — pink-edged smoky chicken, pale green avocado and ruby tomato — with a wedge of lemon alongside and parsley scattered across the cut faces.
Ingredients
Serves 4- 400 gchicken breast
- 4large flour tortillas
- 2tomatoes, sliced
- 1 tspsmoked paprika
- 1 tbspolive oil
- 2avocados, sliced
- 4 tbspmayonnaise
- 50 gmixed salad leaves
- 1lemon, juice only
- Fine salt and black pepper
- 10 gflat-leaf parsley, chopped (optional)
Method
- Rub the chicken breasts all over with the smoked paprika, olive oil and a good pinch of salt and pepper. Get a griddle or heavy frying pan hot; you want it properly hot, just shy of smoking; and lay the chicken in. Cook for 6–7 minutes per side, until deeply marked and the thickest part reaches 75°C for 30 seconds. Lift onto a board and rest for 5 minutes, then slice on the diagonal into thick strips.
- While the chicken rests, toss the sliced avocado gently with the lemon juice and a pinch of salt. The lemon keeps it bright green and seasons it at the same time.
- Warm the tortillas briefly in a dry pan or low oven so they roll without cracking. Spread each one with a tablespoon of mayonnaise, edge to edge.
- Layer the salad leaves down the centre of each tortilla, then the tomato slices, then the avocado, and finally the warm sliced chicken on top.
- Fold in the sides, then roll up tightly from the bottom. Cut each wrap in half on the diagonal so the fillings show.
- Scatter with the optional parsley if using. The lemon juice is already on the avocado.
Per serving
- kcal
- 616
- protein
- 38.5g
- fibre
- 8.6g
- carbs
- 43.6g
- fat
- 32.8g
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