Chicken, avocado, and sweet chili wrap
Quick, wholesome, and delicious. The rich creaminess of the avocado is guaranteed to make you feel full for longer as it is the most protein-rich of all fruits and packed to the brim of heart-healthy monounsaturated fats. Fixing it up with last night’s leftover roast chicken will cut your prep-time in half.
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.
Notes
Replace the flour tortilla with a wholemeal flour tortilla to increase the fiber content of this dish or if gluten is a no-no, corn tortillas are the way to go!