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Chicken, avocado, tomato and lettuce wraps

Chicken, avocado, tomato and lettuce wraps

This is a tasty meal for the whole family to share – getting their hands on and involved. Double the quantities and invite some friends around!

Serves 4



2 large skinless chicken breasts

1 tablespoon of paprika

1 teaspoon chilli powder

1 teaspoon of salt

Olive oil


2 avocados

1 lime, zest and juice

1 tsp chilli flakes

2 tbsp Worcestershire sauce

Salt & pepper


1 large lettuce (iceberg or romaine are ideal)

2 red peppers, sliced

Punnet cherry tomatoes, halved

crème fraîche (optional)


  1. Mix together the paprika, chilli powder, chicken breasts and salt with a small amount of olive oil in a mixing bowl. Make sure chicken is fully coated and leave to marinate for at least 20 minutes, or longer in the fridge.
  2. Heat a non-stick pan with a little oil, or use a griddle pan or barbecue. Cook the chicken breasts without moving them for 10-12 minutes until crisp on the underside. Turn the chicken breasts over and cook for a further 3 to 4 minutes until cooked through. Transfer to a board and cool for 5 minutes, then cut into 1 cm strips.
  3. Mash the avocados with a fork and add the lime zest, juice, chilli flakes and Worcestershire sauce. Season with salt and pepper.
  4. Spread some avocado onto a lettuce leaf, add some of the chicken, peppers, tomatoes (and an optional dollop of crème fraiche) then roll the lettuce into a wrap shape. Eat immediately! Be warned this is messy food.

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