Chicken enchilada wraps
Ingredients
- 90g wholemeal flour, plus extra for dusting
- 3 tsp rapeseed oil
- 120g bio yogurt
- 2 tsp mild chilli powder
- 1 garlic clove, finely grated
- 1 lime, zested and half juiced
- 1 red onion, halved and sliced
- 1 red pepper, deseeded and sliced
- 2 skinless chicken breasts, sliced (300g)
- 1 small avocado
- 15g fresh coriander, chopped
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