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!
2 large skinless chicken breasts
1 tablespoon of paprika
1 teaspoon chilli powder
1 teaspoon of salt
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)
- 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.
- 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.
- Mash the avocados with a fork and add the lime zest, juice, chilli flakes and Worcestershire sauce. Season with salt and pepper.
- 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.