563
CALORIES
55.2
PROTEIN (G)
43.7
CARBS (G)
17.8
FAT (G)
9.7
FIBRE (G)
Method
Combine the chicken with the paprika, cumin, garlic, chilli, parsley and half the lime juice. Leave for 15 minutes if time allows.
Blend the avocado, yogurt, coriander and remaining lime juice until smooth. Season and refrigerate.
Heat the measured olive oil in a non-stick pan. Cook the chicken for 6-8 minutes, stirring regularly, until browned, cooked through and the thickest pieces reach 75°C for at least 30 seconds. Transfer to a clean plate.
Cook the peppers and onion for 5-6 minutes, retaining a little bite. Return the chicken and toss together.
Warm the wraps, divide the filling between them and finish with the avocado-lime sauce. Fold tightly and serve.
ALLERGENS
Contains milk and cereals containing gluten. Wraps may contain soya; always check current labels.
STORAGE & REHEATING
Cool the chicken and vegetables promptly and refrigerate in a sealed container for up to 2 days. Keep the sauce and wraps separate. Reheat the filling until piping hot before assembly.
COACH NOTE
A flexible lunch: reduce or increase the wrap size according to your calorie needs, and add salad leaves for more volume.
EQUIPMENT
Sharp knife, chopping board, two mixing bowls, large frying pan and blender or stick blender.
PRACTICAL ADJUSTMENTS
Use dairy-free yogurt if needed, checking the current label. For a vegetarian version, use firm tofu and recalculate nutrition.
FREEZER GUIDANCE
The cooked chicken and pepper filling can be frozen for up to 1 month. Defrost fully in the refrigerator and reheat thoroughly. Make the avocado sauce fresh.
DIETARY SUITABILITY
As written: high-protein omnivore recipe.
Dairy-free: use a suitable dairy-free yogurt.
Gluten-free: use certified gluten-free wraps and seasonings.
Vegetarian: replace chicken with firm tofu and recalculate nutrition.