Chicken and avocado salad wrap
Quick, easy, and great for on-the-go, this wrap is packed with lean protein, healthy fats and fibre
Ingredients
- 1 whole-grain wrap (or 2 slices of wholemeal sourdough bread)
- 1 fillet of grilled chicken breast, sliced or shredded
- ½ ripe avocado, sliced
- 1 cup of mixed greens e.g. spinach, rocket
- ¼ cup of cherry tomatoes, halved
- 2 tablespoons of Greek yoghurt
- Squeeze of lemon juice
- Salt and pepper
Throw some chicken, veg, avocado and cherry tomatoes into a wrap with some lemon juice and greek yoghurt for a nutritious, lean protein-packed, low-carb lunch. Feel free to swap out the wrap for two slices of wholemeal sourdough bread if you’d prefer – or for a vegan alternative, smash half a cup of cooked chickpeas in with the avocado instead of the grilled chicken.
Instructions:
- Make dressing by mixing yoghurt, squeeze of lemon juice and season with salt and pepper.
- Lay the wrap flat on a plate. Spread the Greek yoghurt dressing evenly over the wrap.
- Layer the mixed greens, avocado slices, cherry tomatoes and grilled chicken.
- Carefully roll the wrap, folding in the sides to hold the fillings. Cut in half and serve, or wrap in foil for an on-the-go lunch.
Vegan alternative – swap chicken for ½ cup cooked chickpeas, smashed with a fork with the avocado.
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