Although the recipe includes the steps to cooking your chicken, for me this is the perfect left-over lunch! Using some of the left-over chicken from a roast (without the skin) is far healthier than frying up a breast, but not only that, it also cuts your prep-time in half: you can put the whole thing together, crisp up the wrap and pack it up for work in under 5 minutes!
Avocado Awesomeness
Avocados are packed full of potassium, which is an important mineral for the human body and especially so for physically active people. Your body needs potassium to build proteins and muscle, to break down and use carbohydrates and to control the electrical activity of the heart for example. Avocados are also naturally high in fat, but it is mostly healthy, monounsaturated fat that is essential for plump, youthful skin. Avocados also contain vitamin E, which makes them the best food altogether to eat for a healthy complexion.
Chicken, avocado, and sweet chili wrap
Ingredients
- ½ small chicken breast ≈50 gr.
- ½ sliced avocado ≈100 gr.
- A little lemon juice
- 5-10 baby lettuce or spinach leaves
- 1 soft flour tortilla
- 1 tbsp. sweet chili sauce
Instructions
- Cut the chicken into slices and cook in a frying pan or on a griddle for 3-4 minutes or until cooked through.
- Slice half an avocado and sprinkle with some lemon juice to prevent discoloration.
- Add the lettuce or spinach, avocado and chicken to the wrap, drizzle a tablespoon of sweet chili sauce over it and wrap it up.
- If you like your wrap a little crisp: place it (fold-side down first!) back in the frying pan and cook for 30 seconds or so on each side.