Chicken & avocado wrap
Roasted peppers, fresh chives and creamy avocado top these quick-to-assemble wraps for a tasty lunch that won't break your budget.
Reduced Fat Mayonnaise
Chicken breast, skinless, grilled
4 individual, chopped
2 tablespoon(s), chopped
½ medium, sliced
- Place pepper over stovetop flame and char on all sides, about 5 minutes (careful not to burn hands). Remove from flame and place in a paper bag. Close bag and set aside to steam for 15 minutes. Remove pepper from bag and remove blackened skin with your hands, under running water. Core, seed and chop pepper. Set aside.
- Spread 1 tbsp of mayonnaise over each tortilla and top each with ¼ of lettuce. Arrange ¼ of chicken in a strip down the centre of each tortilla. Top each with ¼ of pepper, chives and avocado.
- To serve, fold the bottom third of each tortilla toward the middle; then fold the left side to the centre and the right side to the centre. Serve.
To make this zesty wrap in minutes, substitute a small jar of roasted pepper strips for the fresh pepper.