Chicken & Avocado Wraps

Ingredients

• 400 g chicken breast
• 4 large flour tortillas
• 2 tomatoes, sliced
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 2 avocados, sliced
• 4 tbsp mayonnaise
• 50 g mixed salad leaves
• 1 lemon, juice only
• Crusty bread, to serve
• Fresh parsley, to serve

Method

1. 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 cooked through with no pink at the thickest point. Lift onto a board and rest for 5 minutes, then slice on the diagonal into thick strips.
2. 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.
3. 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.
4. 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.
5. Fold in the sides, then roll up tightly from the bottom. Cut each wrap in half on the diagonal so the fillings show.
6. Finish with a squeeze of lemon and a scattering of fresh parsley over the cut sides.