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Sweet Chilli Chicken Wrap
  • 1 wholemeal wrap
  • ¼ small avocado, peeled and stoned
  • 2 teaspoons sweet chilli sauce
  • 80g skinless cooked chicken breast, shredded
  • ½ small red capsicum, thinly sliced
  • 1 spring onion, ends trimmed, chopped (including green tops)
  • 1 tablespoon roughly chopped coriander
  1. Place wrap on a flat surface.
  2. In a small bowl, mash the avocado and sweet chilli sauce together.
  3. Spread evenly over wrap.
  4. Layer remaining ingredients along one edge.
  5. Roll wrap up tightly to enclose filling and cut in half.


  • Change the taste by using a different type of wrap (eg. pita, mountain or lavash bread).
  • Add more fresh seasonal vegetables.
  • Replace chicken with another meat or omit for a vegetarian option.
  • Add 2 tablespoons grated reduced-fat cheese and toast in a sandwich maker until crisp and brown.

Storage Suggestions

  • Eat immediately or store covered in the fridge until meal time.

Equipment List

  • board
  • small bowl
  • fork
  • butter knife
  • serving plate


Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.

Nutrition Information

337g Quantity per serving Quantity per 100g
Energy 1893kJ 562kJ
Protein 26.6g 7.9g
Fat, total 16.1g 4.8g
— Saturated 4.1g 1.2g
Carbohydrate 47.4g 14.1g
— Sugars 17.0g 5.0g
Fibre 6.1g 1.8g
Sodium 831mg 247mg