Nutritional facts / serving

  • 336 Kcal
  • Pro 8g
  • Carbs 39g
  • Fat 16g

How to make this recipe


Serves four

2 large chicken breasts
2 peppers
2 red onions
2 teaspoon smoked paprika
1.5 teaspoon ground cumin
4 limes
8 wholegrain flour tortillas
Extra virgin olive oil (one cal spray)
Black pepper
300 g fat-free natural yoghurt
100 g cheddar cheese

1-2 red chilies
6 tomatoes
1 lime
Olive oil
Salt & Pepper

Cherry tomatoes (small handful)
1-2 red chilies
Fresh coriander
1 large avocado (ripe)
1 lime

Chicken is a low fat protein that helps the muscles to recover.

The chilli and coriander in the salsa and guacamole are rich in anti-oxidants and support the body’s immune system. The wrap provides energy in the form of carbohydrate.

Benefits: Post-exercise refuelling.


Wash, de-seed and cut the peppers into strips
Slice the onion into strips
Slice the chicken lengthways into strips that are a similar length to the peppers
Put the peppers, onions and chicken into a bowl and season with the paprika, cumin and pepper. Squeeze the juice of a lime over the ingredients
Leave to marinade for 5 minutes while you prepare the salsa

Fry up the chicken and vegetables for ~6-8 minutes on a high heat until the chicken is cooked through. While the chicken is cooking, warm the wraps in the microwave or a dry frying pan.
Serve with low fat natural yoghurt, cheddar, salsa and guacamole.

Finely chop the chillies
Roughly chop the tomatoes and coriander (including the stalks)
Put the chilli and tomatoes in a bowl with salt, pepper and juice of 2 limes then stir in the coriander

Finely chop the cherry tomatoes, coriander and chilli - mix together
Half and de-stone the avocado and remove the flesh from the skin
Chop it very small chunks and squeeze lime juice over it before mixing together in a bowl with the tomatoes, coriander and chillies .