Mexican Chicken Wraps

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Handy for a picnic or just a light summer lunch, spicy shredded chicken with avocado, fresh coriander and roasted red pepper in a wrap.

Serves: 4
2 chicken breasts, sliced into strips
Juice of 1 lime
1 tsp chilli powder
2 garlic cloves, peeled and crushed
2 tsp olive oil
2 avocado, peeled, de-stoned and crushed
3-4 roasted red peppers from a jar (if not available, then roast 2 fresh red peppers in the oven, peel and slice)
A handful of fresh coriander, chopped
4 tortilla wraps


Mix the chicken with the lime juice, chilli powder and garlic.

Heat the oil in a pan over a medium heat. Add the chicken and cook for 3-4 minutes or until cooked through.

Meanwhile, warm the wraps by following the packet instructions.

Add some avocado, red peppers, cooked chicken pieces and coriander onto each wrap. Roll up and serve.