Mexican Chicken Wraps

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Yield: 4


  • 1 large chicken breast
  • 1 avocado
  • 1 lime or lemon
  • 2 tomatoes
  • 1/2 red onion
  • 1/4 cup coriander leaves
  • 4 Bazaar Tortilla Wraps


Place chicken in a saucepan of water and simmer until chicken is cooked through.
Allow to cool enough to handle and then slice the chicken into thin slices.
Finely slice the avocado and then drizzle with a generous squeeze of lime or lemon juice.
Dice the tomatoes and allow the juice and seeds to run out.
Finely slice the red onion.
Warm tortilla wraps either on a toasted sandwich press or in the microwave for about 20 seconds.
Layer chicken, avocado, tomatoes, onion and coriander on one side of each wrap and sprinkle with salt and pepper.  Roll up tightly and wrap in sandwich wrap or eat at once.


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