Chicken or Chickpea Aioli Wraps

GOOD FAT AIOLI w Chicken or Chickpea wraps 2.jpg

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.

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