Brit Bakes: Easy Chicken and Spinach Wrap

I have to admit this wrap was made from the left overs of last nights dinner!

I crumbed the chicken last night and served it with seasonal roast vegetables.

I wanted something for lunch that was fresh, quick and nutritious. So I quickly made these wraps with the leftover chicken :)

Preparation to me is key. Being prepared for your meals makes life so much easier for when you just don't have the time. Making lunches the night before work can be a good idea to avoid missing out on lunch or buying your lunch. Which can be expensive and sometimes not nutritionally rewarding.

Chicken and Spinach Wrap

Ingredients

500g Chicken breast ( approx)
2 eggs - whisked

2 C bread crumbs
2 T coconut oil

filling
baby spinach
cucumber
tomato
avocado
mayonnaise
wraps ( I used spinach wraps)

Method

Place eggs and bread crumbs in two separate small sized bowls.
Slice chicken breast(s) into thin strips ( goujons ). It is best to keep your sizes as even as possible to insure they cook at the same time.

Heat oil in a fry pan to a medium to high heat. While it is heating, crumb your chicken.
Dip each chicken strip into the whisked eggs then place them to the bread crumb bowl and coat them until fully covered with bread crumbs.
Handy Tip! - Use one hand for the eggs and your other hand for the bread crumbs to avoid bread crumbing your hands too much! :P

Place chicken in the fry pan and cook for about 3-4 minutes then turn over to finish cooking and allow crumbs to turn golden brown. Check one piece of chicken to be sure it is fully cooked by cutting it in half.

Once your chicken is cooking drain on a paper towel.

Get all your wrap ingredients and assemble!
Use as many or as little of the ingredients you like. There are no measurements for this as it depends on how big you want your wrap to be!

Gluten free version - Use gluten free bread crumbs and gluten free wraps