30 December, 2016
Grilled chicken, avocado and spinach wholemeal wrap
Grilled chicken, avocado and spinach wholemeal wrap makes a super healthy and delicious meal, especially when time is short and preparing a big meal is not an option. Also a great choice when you are on the go; save yourself a few good pounds you would otherwise spend on a not-that-great bought sandwich, this wrap is sheer goodness.
New Year, new resolutions. And the most famous one: losing weight. I know, December was a hell of a month, too much shopping, eating and drinking. So a healthier January may sound like a plan, although in reality statistics show that the eating healthily doesn’t really last that long around this time of the year. Oh well, at least we try. But you know what, healthy food can be truly delicious and super easy to make. Take this wrap, it has got the healthiest stuff you can ask for: avocados, known for the countless health benefits, spinach, a super leaf loaded with vitamins and minerals, and chicken, an easy and light meat that can safely be consumed if you are on a diet, as long as you grill or bake it. Pretty amazing, isn’t it?! Not to mention that is so filling, you won’t feel peckish anymore afterwards.
One tip here! Once you peel and cut the avocados, they tend to brown really quickly, so to keep them fresh for longer, squeeze some lemon juice over the cut slices, that will prevent them from browning. Trust me on this, l tried it myself and it works. Now, since the wrap is so tasty, l expect it to be eaten in two shakes of a lamb’s tail, but just in case, l guess it’s good to know. Right, let’s get wrapping now!
Grilled chicken, avocado and spinach wholemeal wrap, a healthy and nutritious meal that tastes great and is super easy to make.
- 1 chicken breast
- 1 avocado
- 1 cup fresh baby spinach
- 3 tbsp sour cream
- 3 tbsp grated Cheddar cheese
- 1 tsp paprika
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp vegetable oil
- 3 tortilla wraps
To cook the chicken, cut the chicken breasts into strips, add them to a bag together with the salt, pepper, paprika, granulated garlic and oil.
Give the bag a good shake so that the chicken can be well coated.
Heat up a grill pan, add the chicken and cook on both sides until done, about 3 minutes on each side.
Peel and slice the avocado, then squeeze the lemon juice over.
Transfer the chicken to a plate, warm up the tortilla wraps for a few seconds on each side, so the folding can be done easier.
Spread the sour cream on one side of the wrap, sprinkle the grated cheese over, then add the chicken, spinach and avocado.
Wrap tightly and serve immediately.