Chilli Chicken Wrap

Please don't be put off by the list of ingredients in this recipe, you can buy guacamole in most supermarkets, but it is so easy to make and this recipe certainly tastes better. For the chilli lovers add extra fresh chillies if so desired or leave the chicken strips in the chilli oil mixture for 30 minutes to increase the flavour.

Ingredients
Guacamole:
2 medium ripe avocados - halved and stoned
juice of a lime
2 medium ripe tomatoes - chopped
1 clove garlic - crushed
1 medium green chilli - deseeded and finely chopped
3 tbsp soya plain yogurt
1 tbsp fresh coriander - chopped

Filling
8 tortillas
2 tbsp olive oil
1 large red pepper - deseeded and sliced vertically
1 medium red onion - peeled and sliced vertically
4 boneless, skinless chicken breasts - cut into strips
1 red chilli deseeded and chopped
1 tsp hot chilli powder
2 little gem lettuces - shredded

1. To make the guacamole: scrape the flesh out from the avocado skins, place in a bowl and mash roughly with the lime juice. Stir in all the remaining ingredients and combine together, cover and chill until required.
2. Preheat the oven 180°C/Gas Mark 4. Wrap the tortillas in foil and place in the oven for 10 - 15 minutes to warm. Heat a large frying pan or griddle and add 1 tbsp of oil. Fry the pepper and onion for 5 minutes until softened and slightly brown, remove and place on a plate. In a bowl mix the chicken strips, chilli, chilli powder and remaining oil. Reheat griddle and fry chicken for about 5 - 6 minutes until brown and cooked through, return peppers and onions to the pan and fry a further 2 minutes.
3. To make the wrap: Place the tortilla on a plate, spread with guacamole dip, top with shredded lettuce followed by the chilli chicken. Fold the base of the wrap over 1/3 of the chicken and fold in the sides, top with extra soya plain yogurt, if desired.
4. Enjoy but serve with a napkin.

Serves 4

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