Grilled Chicken and Beetroot Wrap with Avocado

This delicious recipe features a large chicken breast grilled to perfection, paired with earthy diced beetroot and creamy avocado. The olive oil and smoked paprika enhance the flavors, while the fresh herbs provide a vibrant finishing touch. Wrapped in crisp lettuce leaves with a squeeze of lemon juice, this dish is both refreshing and nutritious.

Ingredients:

• 1 large chicken breast (about 200g)
• 2 medium-sized beetroot, cooked and diced
• 1 ripe avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 large lettuce leaves (for wrapping)
• Juice of half a lemon
• Fresh herbs (basil or parsley), chopped, for garnish

Instructions:

1. Begin by marinating the chicken breast. In a bowl, mix olive oil, smoked paprika, salt, pepper, and lemon juice.
2. Place the chicken breast into the marinade and let it sit for at least 20 minutes to absorb the flavors.
3. While the chicken is marinating, prepare your beetroot by cooking it until tender, then dicing it into small cubes.
4. Heat a grill pan over medium-high heat. Once hot, add the marinated chicken breast and grill for about 6-7 minutes on each side, or until fully cooked and juices run clear.
5. Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
6. To assemble the wrap, take a large lettuce leaf and layer with diced beetroot, sliced avocado, and grilled chicken strips.
7. Top with fresh herbs for a touch of freshness and flavor.
8. Wrap the lettuce tightly around the filling and secure with a toothpick if needed.
9. Cut the wrap in half and serve immediately, enjoying the vibrant flavors and healthy ingredients.

Summary:

• Calories: 679kcal
• Fat: 43g
• Protein: 43g
• Carbs: 33g
• Potassium: 1700mg
• Magnesium: 90mg