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Chicken and avocado salad wraps

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Chicken and avocado salad wraps
This wrap makes a quick, tasty and nutritionally-balanced lunch.

2 whole grain flat breads (such as lavash or pocketless pita bread)
2 tablespoons mayonnaise
1 cup roughly torn iceberg lettuce
1 cup skinless rotisserie chicken—shredded
½ avocado—cut into small cubes
1 tomato—thinly sliced
¼ red pepper—finely diced
A pinch each of sea salt and freshly ground black pepper


SPREAD equal amounts of mayonnaise in a horizontal line down the middle of each flat bread. ARRANGE the lettuce, chicken, avocado, tomato and red pepper on top of each. SEASON with salt and pepper and roll up.

Serving idea: These wraps can be served whole or cut in half.

Variation: Replace the chicken with 6 oz (180g) drained and flaked canned tuna.



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  Pan Bagnat. A Provençal sandwich stuffed with tuna, tomatoes, boiled eggs, olives, green pepper and an olive oil dressing.


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