Chicken & Avocado Wrap
- 1 teaspoon extra-virgin coconut oil
- 120 g chicken breast
- 1 wholemeal wrap or gluten free alternative
- 1/4 avocado mashed
- 1 cup baby spinach
- 1/2 to mato sliced
- 1/4 cucumber thickly sliced
- salt & pepper to taste
- Heat the coconut oil in a fry pan and grill chicken on both sides, until cooked. Allow to cool before slicing into thin strips.
- Spread the avocado over the wrap and layer on the spinach, tomato and cucumber.
- Top with chicken, season with salt and pepper, roll up and secure with a toothpick until serving.