Chicken Mayo and Avocado Wraps

Ingredients

• 30g / 1.05oz Coconut flour
• 85ml / 2.87fl oz Water
• 185ml / 6.27fl oz Egg white
• 0.5 tsp Salt
• 0.5 tsp Mixed dried herbs
• 125g / 4.41oz Shredded roast chicken
• 60ml / 2.03fl oz Homemade mayo
• 1 stalk finely chopped Celery
• 1 sliced Spring onion
• 2 finely chopped Gherkins
• 1 thickly sliced Avocado
• 0.5 cut into batons Cucumber
• 4 Baby gem lettuce leaves

Preparation

1. Place 30g coconut flour in a bowl and mix with 85ml water. Add 185ml egg white, 0.5 tsp salt, and 0.5 tsp mixed dried herbs. Blend and let rest for 5 minutes.
2. Grease a medium-sized frying pan and warm over low to medium heat.
3. Pour 62ml batter into the pan and swirl to form a thin layer. Cook until brown on the bottom, flip and cook the other side. Repeat with remaining batter.
4. In a bowl, mix 125g shredded roast chicken, 60ml homemade mayo, finely chopped 1 stalk celery, 1 sliced spring onion, and 2 finely chopped gherkins.
5. Spoon chicken mixture onto the wrap, top with 1 thickly sliced avocado, 0.5 cucumber cut into batons, and 4 baby gem lettuce leaves. Roll up the wrap and cut in half to serve.