Preparation : 20 min. Cooking time : 25 min.

4

Ingredients

Guacamole

• 2 medium rip tomatoes - chopped
• 1 clove garlic - crushed
• 1 medium green chilli - deseeded and finely chopped
• 2 medium rip avocados - halved and stoned
• juice of 1 lime
• 3 tbsp Alpro soya organic alternative to yogurt - Plain
• 1 tbsp fresh coriander - chopped

Filling

• 1 large red pepper - deseeded and sliced vertically
• 1 medium red onion - peeled and sliced vertically
• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts - cut into strips
• 1 tsp hot chilli powder
• 1 red chilli deseeded and chopped
• 2 little gem lettuces - shredded
• 8 tortillas

Preparation

To make the guacomole : scrape the flesh out from the avocado skins and place in a bowl and mash roughly with the lime juice. 
Stir in all the remaining ingredients and combine together, cover and chill until required. 
Preheat the oven 180°C/Gas mark 4. 
Wrap the tortillas in foil and place in the oven for 10 - 15 minutes to warm. 
Heat a large frying pan or griddle and add 1 tbsp of oil, fry the pepper and onion for 5 minutes until softened and slightly brown, remove and place on a plate. 
In a bowl mix the chicken strips, chilli, chilli powder and remaining oil.  Reheat the griddle and fry chicken for about 5 - 6 minutes until brown and cooked through, return peppers and onions to the pan and fry a further 2 minutes. 

To make the wrap: place the tortilla on a plate, spread with guacamole dip, top with shredded lettuce followed by the chilli chicken.  Fold the base of the wrap over one third of the chicken and fold in the sides, top with extra Alpro soya organic alternative to yogurt - plain, if desired.

Extra information

Enjoy, but serve with a napkin.