Sweet potato cheese wrap with chicken, avocado and lettuce

Ingredients (Serves: 2)

• Sweet potato300 g
• Grated mozzarella (for pizza)100 g
• Parmesan30 g
• Chicken breast240 g
• Olive oil10 g
• Avocado140 g
• Iceberg lettuce80 g

Method

1. 1

   Preheat the oven to 200 °C and line a baking tray with baking paper. Peel the sweet potato, then keep peeling it into long, thin ribbons.

2. 2

   Sprinkle half of the mozzarella and half of the Parmesan in a thin rectangle of about 25 x 15 cm on the paper. Lay the ribbons on top side by side, slightly overlapping, then cover them with the rest of the cheese and add a little pepper.

3. 3

   Bake for 15-18 minutes, until the cheese is melted and golden at the edges.

4. 4

   While it bakes, flatten the chicken breast to about 1.5 cm and season it with salt and pepper. Heat the oil in a griddle pan over medium-high heat and cook the chicken for 5-6 minutes per side, until golden and cooked through. Let it rest for 2 minutes and cut it into strips.

5. 5

   Take the tray out of the oven and let the cheese sheet cool for 2-3 minutes: it firms up and lifts off the paper in one piece.

6. 6

   Slice the avocado and sprinkle it with a pinch of salt; shred the lettuce. Add the chicken strips. Lay the filling along one long edge of the cheese sheet and roll it up tightly, using the paper to help. Cut in half and serve.

Nutrition per serving

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