Chicken & Avocado Wraps

We love wraps in our family. Our sweet potato & black bean burritos are delicious, but we love mixing things up with breakfast egg-and-veggie-filled burritos or quesadillas, or using leftover meat to make yummy enchiladas (recipe coming soon). They are just such a simple way to make vegetables more fun, and allow for more creativity than a simple sandwich.

One of our current favourites, especially on slightly warmer days, are these chicken and avocado wraps. Essentially the filling is a kind of vegetable-packed chicken salad, and it makes a very sweet tasting, creamy lunch that is filling, balanced, nutritious and delicious.

We always opt for wholegrain wraps over white, which is not only healthier but also adds a nutty sweetness to the flavour. If I have time, I like to make my own with the kids to save some money (all you need is wholemeal flour, oil, salt and water) and avoid some of the ingredients in the packaged variety, but often we end up opting for whichever ready-made kind has the least offensive ingredients (sugar, preservatives, additives, vegetable oils are all common culprits) and the most wholegrains and fibre to save time.

These are a perfect spring or summer lunchbox food for children and adults alike – they are inoffensive but packed with goodness and really, really tasty.

And if you are low carb or don’t fancy the wraps? This also makes an excellent chicken salad, and is also yummy served in lettuce or collard green wraps.

You can also switch up the ingredients to use leftovers or ingredients you have on hand. Fennel, bell peppers or more grated carrot are nice in place of celery or cucumber, and a handful of mixed salad leaves would be a lovely addition or could be added instead of sprouts. For crunch to add texture, use a couple of tablespoons of pumpkin or sunflower seeds. For a vegetarian alternative, sliced halloumi or cooked chickpeas can easily replace the chicken.

Have fun playing around to find the best way to serve this for your family – and let your kids get stuck in with making it and choosing which vegetables to use.

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Chicken & Avocado Wraps

Prep Time

5 mins

Total Time

5 mins

 

This tasty wrap is packed with veggies and goodness, making it a perfect balanced lunchbox addition. Ready in mins and great for using up leftovers.

Course: April, Breakfast, Lunch, May, Spring, Summer

Servings: 4 servings

Author: Raising Sugar Free Kids

Ingredients

• 1 cup cooked chicken, cut into strips or shredded (or use sliced grilled halloumi or cooked chickpeas for a veggie option)
• 1 avocado, diced
• 2 celery stalks, diced
• 1 grated carrot, optional
• 1 apple, diced
• 1/4 cucumber, diced
• 4-6 roughly chopped sugar free gherkins/pickles (I like to use homemade pickled cucumbers or low sugar cornichons), or more diced fresh cucumber
• handful of sprouts or cress, optional
• 3-4 heaped tbsp olive-oil based mayonnaise (homemade vegetable oil free is best, but opt for the best full-fat low sugar shop-bought option you can find if buying it)
• 4 wholemeal wraps

Instructions

1. Mix all of the ingredients together in a large bowl. Spoon into the wraps and roll up. Serve on its own or with a side salad and/or some sugar free hot (sriracha) sauce. Easy to make in advance - just mix up the chicken salad ingredients 1-2 days before and keep in the fridge, covered. When you are ready to serve, just spoon into the wraps.