Wraps poulet-avocat

Toss the chicken strips with the paprika and cumin until evenly coated. No salt is needed, the spices give plenty of flavour.

• 2 chicken breasts (about 400 g) chicken strips
• 1 ½ tsp sweet paprika
• ¾ tsp ground cumin

✅ C'est prêt quand : chicken strips are evenly coated in spices

Heat the oil in a large 30 cm / 12-inch skillet over medium-high heat. Add the chicken in a single layer so it browns evenly, and cook for 8-10 minutes, turning occasionally, until golden. Check with a food thermometer that the thickest piece reaches 74°C / 165°F, then let it cool a little before handling.

• 1 tbsp olive oil
• all of it seasoned chicken strips from step 1

✅ C'est prêt quand : chicken is golden and reaches 74°C / 165°F at the thickest part

Mash the avocados with the lime juice until mostly smooth. The lime keeps the avocado green until lunchtime and adds flavour without any added salt.

• 2 ripe avocados
• 2 tbsp lime juice

✅ C'est prêt quand : mostly smooth with a few small chunks left

Spread the mashed avocado down the middle of each tortilla, then top with lettuce, the cooked chicken, tomato and cheese.

• all of it mashed avocado from step 3
• 4 flour tortillas
• 4 leaves shredded lettuce
• all of it cooked chicken from step 2
• 2 diced tomatoes
• 60 g grated cheese

✅ C'est prêt quand : all 4 tortillas are evenly filled

Fold in the sides of each tortilla, roll up tightly, then slice each wrap in half on a slant. Wrap in baking paper or foil so it stays closed in the lunchbox.

• all 4 filled tortillas from step 4

✅ C'est prêt quand : wraps are rolled tightly and sliced neatly in half