Chicken, Avocado & Cress Wrap

This wrap is a delight to eat. Super easy to make and great for meal-prepping lunches.

Recipe Details

Serves: 4 wraps
Prep Time: 15 mins
Cook Time: 10 mins
Ready In: 25 mins
Difficulty: Easy

Meal prep storage

Wrap tightly in tinfoil and store in the fridge for up to 3 days. To save the wraps from getting moist, store the filling in an airtight container and wrap up each morning.

Ingredients

250g chicken breast, cut into 3cm strips
4 wholegrain wraps
2 ripe avocados
1 lime, juiced
1 clove garlic, peeled
100g goat's cheese, crumbled
1 bunch fresh coriander, roughly chopped
2 handfuls rocket salad (or mixed green leaves)
1 small punnet fresh cress
1 tbsp olive oil (for frying)
--- Homemade Cajun Spice Mix ---
1 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp dried oregano
1/2 tbsp dried thyme
1/2 tbsp cayenne pepper
1/2 tbsp ground black pepper
1/2 tsp salt (or to taste)

Method

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!