Chicken wraps with chunky guacamole salsa
Method
Makes 4 generous portions. An easy, colourful and healthy summer meal.
1. Toss the chicken with the lime zest and juice, pepper, oil and a little salt. Cook on a barbecue or griddle pan over a medium-high heat for 6-8 minutes, turning until evenly cooked and nicely browned.
2. Combine all the ingredients for the guacamole. Taste! And adjust ingredients accordingly, depending how zingy / spicy / or salty you prefer
it.
3. Heat the tortillas, following the instructions on the packet.
4. Make up each wrap: spread some guacamole over each tortilla, top with some lettuce and chicken then drizzle over the yoghurt. Roll up and enjoy!
Ingredients
For the chicken:
4 boneless and skinless chicken breasts, each cut into 6
strips
Zest and juice of 2 limes
2 teaspoons black peppercorns, coarsely crushed
1 tablespoon sunflower oil
For the guacamole:
2 ripe avocados, peeled and chopped (do not mash)
½ red onion, peeled and very finely chopped
2 cloves garlic, peeled and very finely chopped
About 12 cherry tomatoes, cut into eighths
A good handful of fresh coriander, washed and chopped
The juice of ½ a large lime or lemon
About 6-8 drops of Tabasco sauce (according to taste)
A generous dose of sea salt
To serve:
8 tortilla wraps
1 Little Gem lettuce, washed and shredded
Plain natural yoghurt
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