15g Sliced avocado (add a squeeze of lime juice to stop it going brown)
30g (2 slices) Large vine tomatoes
Natural thick yoghurt
Coast the chicken breast in olive oil & sprinkle generously with Ras el Hanout spice blend. Roast in a medium to hot oven for 20 mins
Add rashers of bacon to the tray with the chicken & place back in the oven for a further 10 – 15minutes until the bacon is crispy & the chicken is cooked through. Remove from the oven & slice the chicken
Mix natural thick yoghurt with a pinch of Ras el Hanout spice blend & spread generously over a wrap.
Top with sliced chicken, crispy bacon, avocado & tomato.