Chicken, Avocado and Beef Bacon Wraps

with Rosemary Potatoes

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Instructions

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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.

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2 Prep

Menawhile, chop the chicken and beef bacon into small bite-size pieces. 

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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.  

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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. 

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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. 

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6 Serve

Divide the avocadochicken 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

Number of people

Wraps

Chicken breast 300 Grams
Beef bacon 60 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Avocado 1 Piece
Lemon 1 Piece
Mayonnaise 50 Grams
Black pepper 0.5 Tsp
Wholewheat tortilla wraps 4 Pieces

Rosemary potatoes

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Fresh rosemary 10 Grams
Ketchup 39 Grams

Perfect for lunch the next day!

Cooking Time: 35 min

Cals 1008 · Prot 50 · Carbs 88 · Fat 48

Dairy-Free

Instructions

photo

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.

photo

2 Prep

Menawhile, chop the chicken and beef bacon into small bite-size pieces. 

photo

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.  

photo

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. 

photo

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. 

photo

6 Serve

Divide the avocadochicken 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

Number of people

Wraps

Chicken breast 300 Grams
Beef bacon 60 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Avocado 1 Piece
Lemon 1 Piece
Mayonnaise 50 Grams
Black pepper 0.5 Tsp
Wholewheat tortilla wraps 4 Pieces

Rosemary potatoes

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Fresh rosemary 10 Grams
Ketchup 39 Grams
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