Spicy Chicken Wraps with a Cooling Avocado Cream

chickencurry wraps

Bursting with flavour, full of protein, with fresh crunchy vegetables and a cooling creamy avocado dressing – Food-gasm right there on your plate!

There is some marinading involved buts its quick to throw together the night before or before work ready for when you get home.

I usually dish up all the components separately and let everyone build their own. Fun for adults and kids alike.

I don’t actually put any chilli in mine as chilli does not agree with me!  But for me without the heat of the chilli you get more of the flavours coming through.  If you need to spice up your life you could add some chilli powder into the mix or if you have different palettes to cater for with differing heat requirements omit the chilli powder and serve up with some jalepenos for people to help themselves to.

This recipe is:

Snip 14Snip 8Snip 3Snip 4Snip 5Snip 9

Scroll down for Adaptations and Life Hacks

Spicy Chicken Wraps with a Cooling Avocado Cream (serves 2)


For the marinade

  • 2 chicken breasts diced
  • 1 clove of garlic diced or 1 tsp of lazy garlic
  • 2 spring onions sliced
  • 1/2 packet of fresh flat leaf parsley chopped
  • 1/2 packet of fresh coriander chopped
  • 1 inch of ginger peeled and finely chopped or 1 heaped tsp of lazy ginger
  • A drizzle of olive oil
  • 1/2 lemon squeezed
  • Salt and pepper to taste

For cooking

  • 1 clove of garlic diced or 1 tsp of lazy garlic
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp fennel seeds
  • cooking oil of your choice

To serve


  1. Throw all the marinade ingredients in a dish, combine well, cover with clingfilm and leave in the fridge for a minimum of 4 hours but over night is fine
  2. Heat the oil in a wok or frying pan
  3. Add the garlic and cooking spices and fry until the flavours start to waft out with out burning them (2-3 mins)
  4. Add the chicken and marinade, and stir fry until the chicken is cooked all the way through
  5. Pile the chicken into a serving dish and serve with the crudites, wraps and avocado dip.


Snip 12Use normal wheat wrap and/or add cooked rice or potatoes to the wrap filling

Snip 13Substitute the chicken for firm tofu

Snip 10Frozen chicken tends t be cheaper than fresh but I do prefer to spend my money on good quality meat.  Frozen herbs will reduce wastage and mean that you have ingredient in the freezer to make this again.

Snip 2Marinade double the recipe and then freeze half, once marinated, to make it even quicker next time around. Make extra and have cold wraps for your pack lunch the next day. Ready diced chicken, lazy garlic and ginger and ready made wraps will make this a super fast dish to prepare. You can also buy ready chopped frozen herbs but I think that you get more flavour from fresh.

Capture Fresh coriander and parsley are delicious in salads and soups or you can chop and freeze for future use. I use spinach instead of lettuce in salads and sandwiches as it has a higher nutrient hit and I also use it in smoothies. Avocado Dip can also be used in Grain Free Tuna and Courgette Fritters with Creamy Avocado Dip and Smoked Salmon and Creamy Avocado Spread On Rye– more ways to use it coming soon!

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4 thoughts on “Spicy Chicken Wraps with a Cooling Avocado Cream

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