Chicken & Avocado Whole Wheat Wraps

1.In a small bowl, mash the avocado with a fork until smooth but slightly chunky. Add Greek yogurt, lime juice, minced garlic, salt, and pepper. Mix until well combined to form a creamy spread.

2.Lay the whole wheat tortillas flat on a clean surface. Drizzle each with a little olive oil and gently rub to soften.

3.Spread half of the avocado-yogurt mixture evenly over each tortilla, leaving a 2 cm border at the edges.

4.Layer baby spinach leaves over the spread, then top with sliced or shredded chicken breast.

5.Scatter diced tomato, thinly sliced red onion, and chopped coriander evenly over the chicken.

6.Tightly roll up each tortilla, folding in the sides as you go to enclose the filling. Slice each wrap in half on a diagonal for easy serving.

7.Serve immediately, or wrap tightly in parchment paper or foil for a protein-packed, low-carb lunch on the go.