Chicken, avocado and salad in a wholemeal wrap

Serves 1 · 10 minutes

INGREDIENTS

• 1 cooked chicken breast, shredded or sliced

• 1/2 ripe avocado, sliced

• 1 wholemeal wrap

• Handful of mixed leaves

• 3-4 cherry tomatoes, halved

• 1 tsp Greek yoghurt or low-fat mayo

• Salt and black pepper

• Squeeze of lemon juice

METHOD

1. Warm the wrap in a dry pan for 30 seconds each side, or in the microwave for 20 seconds.

2. Spread the Greek yoghurt or mayo down the centre of the wrap.

3. Layer the mixed leaves, cherry tomatoes, and avocado slices.

4. Add the chicken on top.

5. Season with salt, pepper, and a squeeze of lemon.

6. Fold in the sides and roll tightly.

7. Cut in half and serve immediately.

Note: Use leftover roast chicken or a shop-bought rotisserie chicken to make this even faster. The wrap keeps in the fridge for a few hours but is best made fresh.