Moroccan Smoked Chicken & Avocado Wrap
Awesome in lunch boxes or to take with you on the go, these delicious wraps will keep you feeling as clear and light as ever!
- 4 large eggs
- ½ tbsp Moroccan seasoning
- 1 tbsp water
- ½ tbsp corn flour
- ½ tbsp extra virgin olive oil
- 2 tbsp olive pesto
- 1 smoked chicken breast, skin removed and sliced in 8 pieces
- ½ avocado, peeled and sliced in 6 pieces
- 2 tbsp zeLI! Orange to Goodness sauerkraut
- small bunch rocket lettuce
In a small bowl whisk together eggs and seasoning until well combined. Separately combine corn flour and water and mix well then add to egg mixture.
Heat a medium-sized non-stick pan with oil over medium-to-low heat. Pour in half the egg mixture then move pan in a circular motion on an angle until evenly spread over the base. Cook for about 45 seconds, until the edges start to lift. Using a spatula, flip the egg wrap and cook for a further 20-30 seconds, or until golden.
Remove wrap from pan and repeat with remaining mixture. Allow wraps to cool on the bench.
Once cool, with a palate knife smear half the olive pesto over each wrap all the way to the edge. Lay 4 chicken slices on each wrap, in a line a third in from the edge. Lay 3 avocado slices beside the chicken on each wrap.
Lastly, lay sauerkraut and rocket on top, with the leaves hanging over the end. Roll tightly and cut in 4 pieces. Keep at room temperature until ready to serve.