Cajun Chicken & Avocado Salad Wrap Recipe

These delicious chicken and avocado salad wraps are super delicious and easy to make.

You can make up a simple Cajun seasoning mix using the recipe below or cheat with a ready made packet mix.

The chicken can be cooked ahead of time. Allow to cool to room temperature and store in the fridge for 4 days.

How to make Cajun Chicken Avocado Salad Wraps:

1. Brush the chicken breast with oil and rub with the Cajun seasoning. If not using a ready made mix, you can season with (adjust to taste) 1/2 tsp salt, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp pepper, 1/2 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp oregano and 1/2 tsp thyme. Optionally add some red pepper flakes for an extra kick.
2. Heat a little oil (or use cooking spray) in a pan over a medium-high heat. Fry the chicken either side for a few minutes until crispy on the outside.
3. Transfer to the oven and cook for a further 20-25 minutes or until chicken is fully cooked through. Exact cooking time will depend on the size and thickness of the chicken breast.
4. Make up the salad by combining the chopped tomato, cucumber, lettuce and avocado with the yoghurt and a little black pepper. You could also add some diced red onion as well as a squeeze of lemon or lime juice.
5. Once chicken is cooked, allow to cool and cut up and mix into the salad.
6. On a tortilla wrap, add the salad across the centre of the wrap.
7. Fold in the sides of the wrap and roll up.
8. Cut in two and enjoy.
9. Want to keep them for later in the day? Place in an air-tight tub or wrap tightly with foil or cling film and store in the fridge.