Method

1. Heat a frypan on a medium/high heat and add olive oil once hot.

2. Sprinkle 2 tsp of mexcian seasoning on the chicken. Cook chicken in frypan with a lid for 5-7 mins each side, or until cooked through. Remove from heat and slice.

3. Heat a sandwich press on a medium/high heat.

4. Using scissors, cut a slice from the outer edge of each .wrap to the middle of the wrap.

5. Place the chicken, rice and quinoa, corn and cheese into separate quarters of the wrap. Sprinkle with 1 tsp of mexican seasoning.

6. Fold the wrap so that each quarter is folded on top of another and then grill the wrap in the sandwich press for 3-5 minutes.

7. Meanwhile, make the salsa by combining tomatoes, avocado and lime juice. Season with salt and pepper.

8. Serve the heated wrap with salsa on top.

   Notes:

   • Gluten-free option: Use gluten free wraps instead. Ensure the Mexican or taco spice you use is also gluten-free.
   • You could also cook the chicken in the sandwich press!
   • Dairy-free option: Swap the cheese for ⅓ cup of black beans.
   • Swap the chicken for blackbeans for a vegetarian option.
   • You can also meal prep these wraps ahead of a busy week. Freeze the wrap before you grill it and to serve, pop it in the sandwich press then top with the fresh salsa.