Grilled Chicken Wrap with Veggies

Ingredients

• whole wheat tortilla 1 large (71g)
• grilled chicken breast 150 g
• mixed greens 1 cup (50g)
• tomato slices 4 slices (60g)
• avocado 1/4 medium (50g)
• light mayonnaise 1 tbsp (15g)

Method

1. Prepare the chicken. If your chicken breast is not already grilled, season it lightly with salt and pepper, then grill it on medium heat for about 6-7 minutes on each side until fully cooked and juices run clear. Once cooked, let it rest for 5 minutes, then slice into thin strips.
   Tip: Use a meat thermometer to ensure the chicken reaches 165°F (75°C) for safe eating.
2. Prepare the veggies. Wash and dry the mixed greens thoroughly to avoid sogginess. Slice the tomato into medium-thick slices. Peel and slice the avocado into thin slices.
   Tip: Pat the greens dry with paper towels or use a salad spinner to remove excess water.
3. Warm the tortilla. Heat the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable. This makes it easier to roll without tearing.
   Tip: If you prefer, you can microwave the tortilla wrapped in a damp paper towel for 15-20 seconds.
4. Assemble the wrap. Lay the warmed tortilla flat on a clean surface. Spread the light mayonnaise evenly over the tortilla. Arrange the mixed greens in the center, followed by the sliced grilled chicken, tomato slices, and avocado slices.
   Tip: Avoid overfilling to make rolling easier and prevent the wrap from bursting.
5. Roll the wrap. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and continue rolling tightly until sealed. If needed, secure with a toothpick.
   Tip: Keep the filling tightly packed as you roll to maintain the shape.
6. Serve. Cut the wrap diagonally in half for easier handling and serve immediately. Enjoy your nutritious grilled chicken wrap with veggies!
   Tip: Serve with a side of fresh fruit or a small salad for a complete meal.

Pro tips

• To add extra flavor, marinate the chicken breast in lemon juice, garlic, and herbs for 30 minutes before grilling.
• Use a non-stick skillet to warm the tortilla to avoid sticking and tearing.