Chicken and Avocado Wraps
This recipe can be free from most of the top 10 allergens depending on brand.
For 2 children you will need:
2 chicken thigh fillets
1tsp olive oil
100g sweetcorn
2 wraps
1/2 heart lettuce - shredded
1/2 avocado, stoned then peeled and cubed.
2 tbsp of dairy, egg and soya free mayonnaise (we use the Life Free From egg mayonnaise from Morrisons and Waitrose)
1. preheat oven to 200c or gas mark 6. Slash the chicken thighs with a knife and place in a roasting tin. Drizzle with olive oil and season. Roast it for 30-35minutes until juices run clear.
2. In the last 10mins of cooking time, stir in the sweetcorn to the pan to be flavoured by the juices.
3. Warm a griddle or non-stick frying pan over a medium heat and cook each wrap for 1 minute on each side. Remove from the heat.
4. Scatter the wrap with shredded lettuce, cubed avocado, chicken slices and some sweetcorn. Spoon on some free from mayo and serve!
You can make the above for school lunches - just don't griddle the wraps. You can cook the chicken the evening before and then assemble the wraps in the morning. Fold the bottom of the wrap up and then fold the side, to make a pocket style wrap so that your child can easily hold one end. You could also wrap some foil round the very bottom of it to help your child hold it without drips.
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The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.