pack of wholegrain tortillas (I like the mission ones)
a few handfuls of spinach/lettuce/kale whatever greens you've got growing out the back or in the fridge
2 small chicken breasts
tin of red kidney beans, drained and rinsed
handful of fresh coriander, chopped
1/2 a red onion, diced
1 tomato, chopped
lime
avocado
feta
Marinade
1 Tbsp olive oil
1 garlic clove, finely chopped
pinch salt
decent crack of pepper
1/4 tsp chili powder/cayenne/chopped red chili
1/2 tsp smoked paprika
1/2 tsp mustard powder or seeds
1/4 tsp ground cumin
1/4 tsp ground coriander
mix all marinade ingredients in a small bowl.
LET'S GO!
1. cut the chicken into strips and and to the marinade - if you can do this ahead of time and leave in the fridge for an hour or so, great, otherwise put a fry pan on high heat and cook until browned.
2. meanwhile, mix together the beans, fresh coriander, red onion, tomato and a squeeze of lime - feel free to be creative, sometimes if I have a mango handy I'll chop that up and throw it in the mix.
3. mash your avocado with a squeeze of lime, dash of olive oil and season with some salt and pepper
5. warm your tortillas in the microwave
4. once your chicken is cooked, it's time to put these bad boys together. lay a tortilla flat, spread some avocado mash down the middle leaving a few cms free at the bottom to wrap, then scatter your spinach/greens, spoon on some salsa, add the cooked chicken and sprinkle a tiny bit of feta over that. fold the bottom tab upwards, then the 2 sides inwards, and you should have yourself a secure pocket of deliciousness. enjoy!
Side note - If I am trying to be super clean with my diet, I will use an iceberg lettuce leaf instead of a tortilla - also a good option if you are gluten intolerant.
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