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Char-grilled Chicken, Sweet Potato & Avocado Wraps

Chargrilled Chicken Roasted Vegetables Wrap
Lunch, Snacks

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SERVES:
2
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
30 minutes

Ingredients

  • 2 MISSION Low Gi + Protein Wrap
  • 1 small sweet potato, cut into 2cm chunks
  • 4 baby beetroot, peeled & cut into quarters
  • 1 tbsp olive oil
  • 1 cup watercressor baby rocket leaves
  • 1 skinlesschicken breast, char-grilled, then sliced
  • 1/2 avocado, diced
  • 2 cubes marinated goat cheese
  • 1 springonion, finely sliced
  • freshlyground black pepper & salt flakes, to taste
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Method

  • Place prepared sweet potato in a bowl with 2 teaspoons of oil. Toss to coat, then scatter on a baking-paper lined oven tray. Repeat with beetroot using the remaining oil then place on the tray with the sweet potato. Season generously with freshly ground black pepper & salt flakes then roast in a preheated oven of 180°C for 30minutes or until vegetables are lightly golden and soft. Remove from oven and allow to cool slightly.
  • To serve; arrange watercress or rocket leaves along the centre of a MISSION Low Gi + Protein Wrap. Top with sliced chicken and roasted vegetables. Finish with a scatter of diced avocado, crumbled goat cheese and spring onion. Roll wrap and serve.

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