Chicken Veggie Wraps

Oh my! These wraps are sooo goood! And as a bonus they are super easy to make and I just used some leftovers I found in the refrigerator! Perfect after a long working day and since I used leftover vegetables also relatively cheap!

Duration: 10 minutes

Ingredients for 1 person:

  • 1 small chicken breast
  • Handful of chestnut mushrooms
  • 1 red paprika
  • 1 small white onion
  • Handful of spinach 
  • 1 garlic clove
  • 1 avocado
  • 1 tomato
  • 1/2 lemon
  • 1 tbs sweet paprika powder
  • 1 ts dried coriander
  • salt & pepper
  • olive oil
  • 2 whole wheat wraps

What you do:
  1. Slice the chicken into small cubes and bake them in 1 tbs olive oil and 1 crushed garlic clove in a frying pan on medium heat. Meanwhile, quickly chop your vegetables and after about 3 minutes when the chicken cubes are somewhat brown on each side add the mushrooms and onion. After another 3 minutes add the paprika and when the chicken is cooked and the mushrooms are done this part is finished.
  2. While you bake the chicken and veggies, put the pulp of the avocado in a small bowl and smash. Finely chop the tomato and add to the smashed avocado with a pinch of salt & pepper and the juice of half the lemon and you have guacamole without garlic. 
  3. Heat your wraps in the microwave, then first smear the guacamole on the wrap, followed by some fresh (washed) spinach leaves. Then top it of with the chicken mixture. When I layer all the ingredients on my wrap I always make sure that on the bottom I have some space with no stuffing which makes it easier to fold and eat the wraps! Just fold the piece without filling up (inwards until it covers the stuffing a little bit), and then fold the sides inward and your wrap is ready to be eaten!


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