Mexican Wraps with Grilled Chicken and Avocado
7 oz. chicken breast
1 tbsp. olive oil
1 tsp. taco seasoning
1/2 avocado
½ cup corn
½ cup black beans
½ lime, zest and juice
1/3 cup Greek yogurt (0% fat)
1/2 cup iceberg lettuce
2 whole wheat tortilla wraps
few drops tabasco (optional)
Rub the chicken breasts with the oil and the taco mix.
Heat the pan and cook the chicken for about 8 minutes, until golden brown and cooked throughout.
In the meantime, cut the avocado in half, remove the pit, scoop out the flesh, and chop it. Rinse and drain the corn and beans. Mix the yogurt with the lime zest and juice and then season with pepper and salt.
Cut the cooked chicken into strips. Divide the lettuce, avocado, corn, beans, chicken strips, yogurt and tabasco over the wraps. Fold the outside of the tortillas inwards and roll up. Halve the wraps and serve.
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