Spicy Chicken Wraps
This Mexican-inspired chicken wraps recipe is perfect for a meal prep packed lunch. A cheap & easy dish with lots of chilli and an avocado salad. *From The Hungry Hungry Husband and Wahaca*
Servings 6 wraps
Calories 363kcal
Cost 77p each
Ingredients
- 350 g cooked chicken meat shredded, from a roast chicken or a couple of breasts
- 100 g lettuce any kind
- 1 avocado sliced or cubed
- 1.5 limes juice of
- 15 g fresh tarragon roughly chopped (or a few tsp of dried)
- 30 g pickled jalapeños (the sliced kind from a jar) roughly chopped
- 3 tbsp mayonnaise light mayo if you're counting calories
- 3 tsp chipotle paste
- salt & pepper for seasoning
- oil for drizzling
- 6 wraps/home-made flatbreads/tortillas to serve
Instructions
Prepare the chicken:
- This is the perfect dish to use up any leftover meat from a roast
- If you don't have any, roast a whole chicken (drizzled in oil and seasoned with s&p) according to packaging instructions
- Once cooked, shred 350g of meat off and keep the rest for other meals
- Alternatively, poach chicken breasts in a pan of salted boiling water with a few slices of raw onion, a few bay leaves, & some peppercorns
- Simmer very gently for 15 minutes (or until cooked through), then shred as above
Make the filling:
- Mix jalapeños, tarragon, mayo, chipotle paste, juice of 1 lime, s&p, and chicken together in a large bowl
- Try some to check the heat level and add more of anything depending on your own tastes
- Transfer to an air-tight container and leave in the fridge until needed
Make your chicken wrap:
- Simply add some lettuce to a wrap with a portion of the chicken mixture and top with avocado
- Finish off with a squeeze of lime juice
- Roll up the wrap and pop it into some foil