• 4 tbsp ready made guacamole
  • 4 plain tortilla wraps
  • 35 g rocket
  • 240 g roast chicken breast fillets, skin removed and discarded, flesh shredded
  • 2 plum tomatoes, washed and chopped


  1. 1

    Spread 1 tablespoon of the guacamole over each wrap. Scatter the rocket over the top.

  2. 2

    Put a quarter of the shredded chicken pieces along the centre of each wrap, followed by the chopped tomatoes. Fold over both ends and roll up tightly.

  3. 3

    Cut in half on the diagonal and wrap each half in a napkin, then a piece of baking paper or clingfilm to help keep its shape. Pack in lunchboxes.


    Cook’s tip: To keep the wraps as cool as possible, place a small frozen freezer block in the lunchbox before filling.

Nutritional Details

Each serving provides
  • Energy 1269kj 303kcal 15%
  • Fat 8.4g 12%
  • Saturates 2.9g 15%
  • Sugars 4.1g 5%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 737kj/176kcal

Each serving provides

32.4g carbohydrate 4.2g fibre 22.3g protein

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