Chicken or Chickpea Aioli Wraps
These wraps are perfect for busy lives and great for lunch boxes, bush walks, picnics or road trips!
Both these mixes can be made a day or two ahead, so lunch box meals are only minutes away. The mix works for chicken or chickpeas, so everyone is happy. Experiment with adding nuts like walnuts to the mix as well as a little miso into the aioli for a different vibe.
Serves 4
INGREDIENTS
Chicken Filling
3 cups roast chicken, shredded or chopped
3/4 jar GOOD FAT AIOLI
Optional – ½ tsp curry powder
½ cup red capsicum, diced
½ cup flat leaf parsley, roughly chopped
Zest and juice 1 lemon
Fresh ground black pepper
1 avocado
Handful lettuce leaves
1 cup alfalfa sprouts
1 packet mountain bread wraps
Chickpea Filling
2 tins chickpeas, drained, rinsed, roughly crushed with potato masher
3/4 jar GOOD FAT AIOLI
Optional – ½ tsp curry powder
½ cup red capsicum, diced
½ cup flat leaf parsley, roughly chopped
Zest and juice 1 lemon
Fresh ground black pepper
1 avocado
Handful lettuce leaves
1 cup alfalfa sprouts
1 packet mountain bread wraps
METHOD
Mix all the filling ingredients together and season to taste.
For each wrap, spread and smash some avocado down the centre, lay on some lettuce leaves and alfalfa then top with a generous amount of the filling. Wrap up tightly and wrap in butchers’ paper. Store in the fridge packed in lunch boxes.