569.8
CALORIES
62.7
PROTEIN (G)
25.1
CARBS (G)
23.3
FAT (G)
12.4
FIBRE (G)
Method
Season the chicken with salt, pepper, garlic, paprika and oregano.
Blend the avocado, yogurt, coriander, garlic and lime.
Cook the chicken for 8-10 minutes until it reaches 75°C, then shred.
Cook half the eggs and egg whites, place a wrap over them, set and flip. Repeat.
Divide the tomato, chicken and cheese between the wraps. Fold and toast for 1-2 minutes per side.
ALLERGENS
Contains egg, milk and wheat unless a suitable wrap is used.
STORAGE & REHEATING
Cool promptly, refrigerate covered and use within 2 days. Reheat until piping hot.
COACH NOTE
Wrap and cheese brands can materially change the calories. Use the actual pack labels.
EQUIPMENT
Knife, chopping board, blender cup, non-stick pan, spatula and thermometer.
PRACTICAL ADJUSTMENTS
Reduce cheese or choose a lighter wrap to lower energy. Add lettuce or peppers after cooking.
FREEZER GUIDANCE
Freeze cooked chicken separately. The avocado sauce is best fresh.
DIETARY SUITABILITY
As written: not vegetarian or vegan.
Vegetarian: replace chicken with beans or a meat-free alternative.
Vegan: also replace eggs, yogurt and cheese.
Gluten-free: use a labelled gluten-free wrap.
Recalculate nutrition after substitutions.