Beetroot and chicken chilli wraps
- 150 g chicken breast (cooked skinned)
- 180 g beetroot
- 1 avocado
- ¼ red onion
- iceberg lettuce
- 4 small wholemeal wraps
- 4 tbsp sweet chilli sauce
1. Tear the chicken into piece and mix with the beetroot, avocado and onion. Mix in the lettuce and coriander.
2. Warm the wraps in a low oven.
3. Divide the filling between the wraps and drizzle with chilli sauce. Fold each wrap up and slice diagonally to serve.