Fried chicken and guacamole wraps

My children always chose wraps when I ask them what they would like for dinner. I am not a great fan, as they are processed and I’m suspicious of any flour-based product that can sit in the cupboard for a month without going off. Nevertheless, I do make wraps once in a while as they are convenient and you can stuff them with good things.

Serves 6

6 boneless chicken breasts, skinned

2 tbsp egg whites

2 tsp cornflour

1 tsp each paprika, ground cumin, sea salt

2 tbsp olive oil

1-2 pack of tortilla wraps

200g feta cheese, cut into cubes


4 spring onions, finely sliced

2 avocados, peeled and mashed

2 tbsp finely chopped fresh coriander

1 mild chili, finely chopped

2 tomatoes, finely chopped

juice of 1 lemon

1 tbsp extra virgin olive oil

sea salt

  1. Slice the chicken breasts into thin strips. Place these in a bowl and add the egg whites, cornflour, paprika, cumin and salt. Leave to one side for at least 20 minutes before cooking.
  2. Combine the guacamole ingredients in a small bowl. Check the seasoning and add some salt if necessary.
  3. Heat the olive oil in a frying pan, then start adding the chicken strips in manageable batches . Don’t put more than a couple of spoonfuls in the pan at a time or the chicken won’t brown. Keep each batch while you cook the rest.
  4. Cook the tortilla wraps according to the packet instructions.
  5. Assemble the wraps by spooning on some chicken, guacamole and feta cheese.

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen.


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