2 Chicken Breasts
4 Flour Wraps
1 Lebanese Cucumber, thinly shaved lengthways
1 large Avocado, peeled and sliced
¼ Red Onion , thinly sliced
1 small Red Chilli, finely sliced
Large handful of Coriander Leaves
- Place the chicken in a shallow bowl and pour over 4 tablespoons of Lucy's Ginger & Sesame Dressing. Toss together to combine .Cover and leave to marinade in the fridge for 2 hours or overnight.
- Preheat a chargrill pan or BBQ to a medium to high heat. Cook the chicken for 4-5 minutes on each side until golden and cooked through. Slice the chicken into strips.
- Lightly grill the wraps until soft and top with the chicken, cucumber, avocado, onion, chilli and coriander. Fold the wraps to enclose and serve with lime wedges and sour cream.