Ingredients

2 large tortillas or wraps

For the chicken:

• 2 chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cumin
• Salt & pepper

For the avocado spread:

• 1 ripe avocado
• ¼ red onion, finely chopped
• 1 small tomato, diced
• Fresh coriander or parsley
• Juice of ½ lime
• Salt & pepper
• ½ cup The Cultured Food Company Ruby Red Sauerkraut
• 2 tbsp mayonnaise
• Handful of salad leaves (lettuce or rocket)

Method

1. Cook the chicken: Season the chicken with olive oil, paprika, garlic powder, cumin, salt, and pepper. Cook in a pan over medium heat for 5–6 minutes on each side until fully cooked and golden. Let it rest, then slice or shred.
2. Make the avocado spread: Mash the avocado in a bowl. Add chopped onion, tomato, fresh herbs, lime juice, salt, and pepper. Mix until creamy but still slightly chunky.
3. Assemble the wrap: Warm the tortilla slightly. Spread a layer of mayonnaise, followed by the avocado mix.
4. Add the fillings: Top with a generous spoonful of Ruby Red Sauerkraut, then add the cooked chicken and fresh salad leaves.
5. Wrap & serve: Fold tightly, slice in half, and serve immediately.

Pro Tip: Add a pinch of chilli flakes or a dash of hot sauce to the avocado mix for an extra kick