Chicken, Avocado and Beef Bacon Wraps
with Rosemary Potatoes
Instructions
1 Roast potatoes
Preheat the oven to 200°C/180°C fan. Chop the potatoes (skins on) into cubes. Add the potatoes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the potatoes in the oil until they are fully coated. Roast in the oven for 25 min or until starting to turn golden and crisp.
2 Prep
Menawhile, chop the chicken and beef bacon into small bite-size pieces.
3 Fry
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chicken and beef bacon with a pinch of salt and cook for 5 min or until the chicken is cooked through and the bacon is crispy. Once ready, transfer the chicken and beef bacon to a bowl, leaving as much oil behind in the pan as possible. Set aside to cool.
4 Prep
Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then cube it. Finely chop the rosemary. After 25 min, sprinkle the potatoes with the rosemary. Return the tray to the oven for another 5 min.
5 Make chicken mayo
Once the chicken has cooled down a little, squeeze 1/1.5/2 Tbsp of lemon juice directly into the bowl. Add the mayonnaise, season with salt and pepper and give everything a good mix up.
6 Serve
Divide the avocado, chicken and bacon filling among the center of the wraps. Roll up, slice in half and serve alongside the potatoes and ketchup.
Tips for fussy eaters
Leave out the rosemary and serve the potatoes with ketchup!
Pro tip
Fry the bacon until it's crispy and the fat has entirely rendered. This will take a while, have patience!
Perfect for lunch the next day!
Cooking Time: 35 min
Cals 1008 · Prot 50 · Carbs 88 · Fat 48
Dairy-Free
Ingredients
Wraps
Rosemary potatoes
Perfect for lunch the next day!
Cooking Time: 35 min
Cals 1008 · Prot 50 · Carbs 88 · Fat 48
Dairy-Free
Instructions
1 Roast potatoes
Preheat the oven to 200°C/180°C fan. Chop the potatoes (skins on) into cubes. Add the potatoes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the potatoes in the oil until they are fully coated. Roast in the oven for 25 min or until starting to turn golden and crisp.
2 Prep
Menawhile, chop the chicken and beef bacon into small bite-size pieces.
3 Fry
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chicken and beef bacon with a pinch of salt and cook for 5 min or until the chicken is cooked through and the bacon is crispy. Once ready, transfer the chicken and beef bacon to a bowl, leaving as much oil behind in the pan as possible. Set aside to cool.
4 Prep
Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then cube it. Finely chop the rosemary. After 25 min, sprinkle the potatoes with the rosemary. Return the tray to the oven for another 5 min.
5 Make chicken mayo
Once the chicken has cooled down a little, squeeze 1/1.5/2 Tbsp of lemon juice directly into the bowl. Add the mayonnaise, season with salt and pepper and give everything a good mix up.
6 Serve
Divide the avocado, chicken and bacon filling among the center of the wraps. Roll up, slice in half and serve alongside the potatoes and ketchup.
Tips for fussy eaters
Leave out the rosemary and serve the potatoes with ketchup!
Pro tip
Fry the bacon until it's crispy and the fat has entirely rendered. This will take a while, have patience!
Ingredients
Wraps
Rosemary potatoes
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