3 tbsp olive oil
4 streaky bacon rashers, chopped
3 chicken fillets, cut into bitesized chunks
Salt and black pepper
3 tbsp plain Greek yoghurt
3 tbsp apple cider vinegar
½ an onion, finely chopped
8 large leaves of butter lettuce
4 large flour tortillas
1 tomato, chopped
1 avocado, chopped
- Heat one tablespoon of the oil in a large pan over a medium-high heat and cook the bacon until golden and crisp. Transfer to a plate and set aside.
- Add the chicken pieces to the pan, season with salt and pepper and cook until browned on all sides and completely cooked throughout. Transfer to a chopping board and allow to cool for five minutes.
- In a large bowl, whisk together the remaining oil with the yoghurt, vinegar, onion and some salt and pepper. Add the chicken and bacon pieces and toss to combine.
- To assemble, place two lettuce leaves on each tortilla and top with one quarter of the chicken mixture and some tomato and avocado. Roll up tight and cut in half to serve.
Per Serving: 612kcals, 36.6g fat (9.2g saturated), 32.1g carbs (2.8g sugars), 38.3g protein, 4.9g fibre, 0.801g sodium