There is always a surprising amount of leftover meat on a roast chook. Use a fork to scratch away at the carcass and this will produce a good yield of meat. Large tortillas are the ideal edible envelope to wrap up any healthy combination of goodies.
I particularly like the
mix of crunchy raw vegetables — carrot, peppers, cucumber, avocado — with cooked, chopped-up leftover roast potatoes, pumpkin, kumara or corn kernels. Finish your wrap with some lettuce, any type of cheese and don’t forget a good dose of sauce — mayo, aioli, relish, pickle or hummus.
Ingredients
| 2 large | Wraps (Main) |
| 1 Tbsp | Hummus |
| 4 sticks | Cucumbers |
| ½ | Red peppers, sliced into strips |
| ½ cup | Sweetcorn kernels, in brine, drained (Main) |
| 2 tsp | Mayonnaise |
| 2 leaves | Iceberg lettuce, sliced |
| ½ | Avocados, sliced |
| ½ cup | Roast chicken, flaked, or use any other meat or fish (Main) |
Directions
- Lay wraps on the bench and spoon hummus in the centre then lay down two batons of cucumber on each wrap. Divide red pepper evenly between the two.
- Mix the sweetcorn with mayonnaise and spoon on. Layer on lettuce and avocado.
- Place chicken evenly down the middle, season with salt and pepper.
More lunch solutions using leftovers
