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SPICY CHICKEN BURRITO

Free Range Chicken Breast

Diced Avocado

Washed Grated Apple

1 Tbsp. Chilli Paste or Red Curry Paste

1 tsp Coconut Oil

3 – 4 Washed Diced Cherry Tomatoes

¼ - ½ Small Diced Red Onion

Squeeze Fresh Lime Juice

Pinch Sea Salt

Pinch Pepper

½ - 1 Small Washed Finely Chopped Capsicum

1 – 2 Cups Mixed Leaves (Kale, Spinach, Rocket, Lettuce)

½ - 1 Cup Washed Grated Cucumber

2 Wholegrain Gluten Free Wraps

1 – 2 Tbsp. Chopped Almonds

Slice chicken breast into tenderloin sizes and cover in chilli paste or red curry paste and set aside.
Mix tomatoes, avocado, onion, lime, salt and pepper and set aside.
Mix cucumber, capsicum and apple with mixed leaves.
an fry the chicken breast in oil over a medium heat until golden brown and cooked through.
Place wrap on a plate. Add chicken, salsa, salad mix and chopped almonds. Roll and serve.