Moroccan Smoked Chicken & Avocado Wrap

Dec 13, 2022

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!

SERVES: Serves 2


  • 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.

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