Chicken, Avocado & Cress Wrap
This wrap is a delight to eat. Super easy to make and great for meal-prepping lunches.
Serves: 4 wraps / Ready in: 20 mins / Difficulty: 2/5 / Storing: Wrap with tinfoil and store in the fridge for up to 3 days.
Ingredients
250g chicken breast, cut into 3 cm strips
2 avocados
juice of 1 lime
1 clove garlic, peeled
bunch of fresh coriander, roughly chopped
salt
few handfuls of rocket salad or other green leaves
fresh cress
100g goats cheese
4 wholegrain wraps
Cajun spice mix
1tbsp paprika
1/2tbsp garlic powder
1/2tsbp salt or to taste
1/2tbsp cayenne pepper
1/2tbsp onion powder
1/2tbsp dried oregano
1/2tbsp dried thyme
1/2tbsp fresh ground black pepper
Mix up the spices and coat the chicken. Put a pan on medium/high heat and add some oil (coconut or olive). Once the pan is heated add the chicken and cook for 10 or so minutes until cooked through.
With the avocado, pit and spoon the avocado into a blender, add the garlic clove, lime juice, a good pinch of salt and the coriander. Blend together until a smooth paste.
Wash and pat dry the rocket salad and cut the cress from its seed.
Once the chicken is cooked you can start building the wrap. Place down a layer of avocado cream, then crumble over some goat cheese, next place down some rocket salad (ripping up the long leaves), then a few slices of the chicken and top with a good bunch of cress. Wrap it up and enjoy!
Nutritional information, per wrap
kcal: 514
Fat: 30.8g
Saturates: 10.4g
Carbs: 30.7g
Sugars: 2g
Fibre: 11.4g
Protein: 29g