Mexican chicken and guacamole wraps

Mexican chicken and guacamole wraps


  • 1 large country-style roast chicken
  • 2 ripe avocados, halved, stone removed, peeled
  • 2 tsp fresh lemon juice
  • 1/2 tsp Tabasco sauce
  • 6 wheat wraps
  • 100g baby spinach leaves
  • 6 small ripe tomatoes, thinly sliced



  1. Remove the chicken meat from the bones. Discard the bones, skin and seasoning. Coarsely shred the chicken and place in a large bowl.
  2. Place the avocado, lemon juice and Tabasco sauce in a large bowl.
  3. Use a fork to mash until almost smooth. Season with salt and pepper.
  4. Place wraps on a clean work surface. Divide the avocado mixture among the wraps.
  5. Top with chicken, spinach and tomato.
  6. Roll up firmly to enclose filling.
  7. Wrap in non-stick baking paper to serve.
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