Chicken & Avocado Wraps

Chicken and Avocado Wraps

Makes 4


1 tbsp Littleseed Rapeseed Oil

2  skinless chicken breasts, cut into thin strips

100g grated cheddar cheese

1 red onion, peeled and thinly sliced

2 tomatoes, thinly sliced

1 small tin sweetcorn, drained

Fresh coriander, roughly chopped

2 avocados, peel and stone removed and cut into thick slices

8 tsp mayonnaise

4 tortilla wraps

Lemon or Lime wedges


Heat the oven to 150C / Fan 130C Gas Mark 2

Fry the chicken strips in the oil until cooked through and then remove from the pan.

In the middle of each wrap, layer all the ingredients, starting with the grated cheese, then onion, tomato, coriander, chicken, avocado, sweetcorn and lastly the mayonnaise (about 2 tsp for each wrap).

Fold two sides of the wrap in to enclose the filling, making a long parcel with two open ends. If the wrap comes unfolded, secure with a wooden cocktail stick.

Place an oven proof dish in the oven to warm, then heat a griddle pan on the hob. Place each wrap in the hot griddle pan, heating it through first one side, then the other. Then place in the dish in the oven to keep warm whilst you griddle the remaining wraps.

To serve, remove the cocktail sticks if used, slice each wrap in half and serve with lemon or lime wedges.

Good to know!

Be aware of safe food hygiene when handling when handling raw chicken and always ensure that it is cooked thoroughly.







Jennie Palmer