Chicken tortilla wraps with vegetables
Lunch you can hold in your hands. Works at the office, at school and on the sofa.
⏱ 20 min · serves 2 · World cooking · Mild
572kcal
38 gprotein
59 gcarbs
21 gfat
9 gfibre
Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Gluten · may contain traces of milk and soya (check the labels)
Ingredients (serves 2)
- Chicken breast (raw)250 g
- Wheat tortilla (3 pcs)180 g
- Bell pepper150 g
- Tomato150 g
- Lettuce leaves60 g
- Avocado100 g
- Rapeseed / sunflower oil5 g
Also: Garlic, sweet paprika, cumin, lemon juice, salt
Method
- Get ready: cut the chicken into thin strips and wash your hands. Cut the pepper into strips and the tomato into slices; wash and dry the lettuce leaves.
- Season the chicken with crushed garlic, sweet paprika, cumin and a little salt.
- In a frying pan, heat 1 tsp oil (5 g) over medium heat. Cook the chicken for 6–7 min, stirring often, until golden.
- Check the chicken: a strip cut in half must not be pink inside, and the juices must run clear. Move it to a plate.
- Mash the avocado with a fork, with the lemon juice and a pinch of salt.
- If you like, warm the tortillas in a dry frying pan over medium heat for about 1 min (half a minute on each side).
- Spread the avocado over the tortillas, then add the chicken, pepper, tomato and lettuce. Roll up tightly and serve.
Tips
- For a lunchbox, roll the tortilla dry and pack the avocado separately – no soggy wraps.
- Leftover cooked chicken? Then the wraps take 5 minutes.
- Want it hotter? Hot sauce or chilli flakes on the chicken.
- Want it milder? Season the chicken with just sweet paprika and garlic.
- Want it lighter? One tortilla fewer, more salad.
How much should you actually eat?
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.

