WRAP it up.

For my first recipe, I decided to share something simple, easy & quick to make.

Guacamole, chicken & rice, and a sour cream topping all snug in a tortilla wrap.

Wanna add some shredded cheese? Make it rain.

These are a winner for either lunch or dinner, and convenient for on-the-go.

---

INGREDIENTS (serves 2)

GUAC :

• 2 ripe avocados

• 1 small tomato, seeds and pulp removed, diced

• 1/2 purple onion, minced

• 2 spring onions, chopped

• 1 clove of garlic, minced

• 1 jalapeño, diced

• 1 lime, juiced (or the juice of 1/2 a lemon)

• 1 tablespoon olive oil

• salt and freshly ground pepper to taste

• 100g canned black beans, rinsed and drained *(optional)

​SOUR CREAM :

• 125g sour cream

• 1 handful of chopped herbs (chives, cilantro, parsley - choose what you like)

CHICKEN MARINADE :

• 250g chicken breast, cut into cubes

• 1 tablespoon ground cumin

• 1 tablespoon smoked paprika

• 2 tablespoons olive oil

• salt and freshly ground pepper to taste

& the rest :

• 4 tortilla wraps

• 120g jasmin rice

Cut the chicken into small cubes and place in a bowl. Add the spices and olive oil, then stir to coat the meat into the marinade and set aside.

Bring a pot of water to a boil, add the rice and cook to package instructions.

Mine usually takes around 10 minutes.

Meanwhile, de-stone, peel, and mash the avocados using a fork or a potato masher. Chop up all the veggies, and add them to the avocado. If you are using beans, now would be right time to add those in as well. Squeeze in the lime juice, add the olive oil, and salt&pepper it up to your preference. Mix to combine all the ingredients into one big bowl of Guac.

Now that your Guac is chilling in the fridge, your rice should probably be ready - drain and set it aside for now, while you get on with your chicken and tortillas.

Place a non stick pan on your stove, and turn up the heat to high, allowing the pan to heat up for at least 2-3 minutes. Once its fairly hot, toast up your tortillas for 10-20 seconds per side, so that they get nice and charred on both sides. For each tortilla, prepare a piece of tin foil (aluminium foil) - so that you are ready to wrap once the meat is cooked. The foil helps while you are wrapping these, and also holds their shape.

Once you've toasted them all up, lower your heat to a medium and cook your chicken for 7-8 minutes. Then add it to the rice and stir it all up so that the juices from the marinade cover the rice.

Add your chopped herbs to the sour cream, and mix to combine.

Let's assemble!

Layer the chicken and rice in the centre of your tortilla first to prevent sogginess. Follow with the guac and sour cream. I recommend not overfilling it, since its gonna be harder to roll up. Fold the lower side of the tortilla away from you, and firmly tuck it under the fillings. Fold the short ends snugly over the lower side that you just tucked in, to create a pouch, and roll the wrap forward to seal it. Using the same method, roll it in the foil to preserve the shape.

And that's a WRAP.