Recipe:

1. Marinate chicken in olive oil, honey, cumin, paprika and lemon juice.

2. Set aside in the fridge for 15min-30min (overnight is best but not necessary).

3. While chicken is marinating you can set over to 180 degrees celsius fan forced.

4. Begin preparing salad by roughly chopping lettuce and broccoli into small pieces.

5. Chop purple onion and capsicum into small cubes.

6. Add into a large bowl and top with parsley.

7. Mix salad together.

8. Place chicken into the oven on a tray and set a timer for 20-30 minutes, cooking times may vary according to your oven.

9. Once chicken is cooked through use a fork to shred the chicken apart.

10. Warm tortillas as per packet instructions.

11. Lay tortilla flat, place mixed salad down the centre, then chicken and top with a drizzle of sauce.

12. Fold up the base then sides.

13. Enjoy!

Tip: Meal prep chicken, salad and sauce, keep in the fridge ready to have with wraps for lunch during the week.

Ingredients:

1. 5 x Diego’s Gluten Free Wrap

2. 2 x chicken breasts

3. 2 x tbsp olive oil

4. 1 x tbsp honey

5. 1 x tbsp cumin

6. 1 x tbsp paprika

7. Juice of 1 lemon

8. ¼ of an iceberg lettuce

9. ½ a head of broccoli

10. ½ a purple onion

11. 1 x capsicum

12. Small handful of chopped parsley

13. Half a cup of plain Greek yogurt

14. 1 x tbsp of your hot sauce of choice (we used Siracha)

15. 1 x tbsp of lemon or lime juice. (optional)