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