Chicken Mayo and Avocado Wraps

Chicken Mayo and Avocado Wraps

Blood Sugar: 2Servings: 4Preparation Time: 25minMeal Category: Lunch
Micronutrients:Vitamin AFolateCalcium

Macronutrients per 100g

Energy
127kcal
Sugar
2g
Fat
10g
Fiber
2g
Sat fat
2g
Protein
6g
Carbs
5g
Sodium
254mg

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.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
16% of RDI
Vitamin C
4% of RDI
Omega 3
10% of RDI
Vitamin A
28% of RDI
Calcium
17% of RDI
Folate
22% of RDI

Good to know

You can use any leftover roast chicken for the filling. Optional ingredients include beef, mozzarella, tomato, bacon, cheese, and pineapple.

How to Prepare

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.

Good to Know

You can use any leftover roast chicken for the filling. Optional ingredients include beef, mozzarella, tomato, bacon, cheese, and pineapple.

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