I’ve fallen slowly back in love – although it has to be said, not that I ever fell out of it – with cooking again in recent months. It was always one of the best parts of my days at uni and now that I’m working again, I sort of get that joy to myself with making my lunch for the following day the night before.
Case in point: this week, as I fancied a change from endless weeks of cup a soups, so with the slightly less chillier temperatures, I made this healthy but simple and extremely yummy wrap for lunch. Quite a few people on Twitter have asked for the recipe since I posted the picture above, so here it is without further ado:
2 x medium sized tortilla wraps (I used wholegrain seeded ones, but plain ones will work just as well)
1 avocado, stoned and halved
1 tsp of sea salt
1 tsp of cayenne pepper
1 tsp of paprika
Juice of half a lemon
4-6 cherry tomatoes, halved
2 chicken breasts, sliced
1. Scoop out the avocado flesh from its skins, and mash well with a fork in a small bowl. Add in the sea salt, cayenne pepper, paprika and lemon juice, and mix well.
2. Spread approximately half the mixture out onto one tortilla wrap – enough to cover just to the edge of each wrap. Assemble half the chicken slices along the diameter of the wrap, and then the same with the halved cherry tomatoes.
3. Repeat this process with the other wrap, wrap up and then serve!
Do let me know if you try these out – I’d love to see your attempts. Enjoy, lunch adventurers of this humble blog.