Chicken tikka wraps with avocado and curry mayo
4
Easy
10 minutes
20 minutes
Chicken tikka wraps make an easy lunch or meal-prep option with plenty of bold flavour. Tender tikka chicken is paired with sautéed mushrooms, juicy tomatoes and creamy avocado, then finished with a spiced curry mayo for extra richness and heat. Toast the wraps just before serving for a warm, satisfying lunch that still feels fresh.
Ingredients
Method
- 4 x 90 g stoneground flour burritos
- 750 g tikka-marinated chicken breast fillets
- 800 g San Marzano tomatoes
- 250 g portabellini mushrooms
- 2 T Woolworths Mediterranean extra virgin olive oil French Style Mayonnaise
- 55 g mild curry powder
- 1x2 pack ripe & ready Hass avocados
- 470 g sticky toffee pudding
Method
Ingredients
1. Lay out the tikka chicken breasts in the air fryer, followed by a layer of the cut mushrooms drizzled with olive oil. Cook according to package instructions on the chicken.
2. Lay out your stoneground flour burritos.
3. Prepare your curry mayo by mixing a teaspoon or two of the mild curry powder into the French-style mayo.
4. Add a generous spoonful of mayo to the wrap, followed by slices of tomato, your cooked chicken and mushrooms, and finish off with fresh avocado.
5. Package in lunch wrap and toast just before eating.
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