Spicy Chicken Burrito with Salsa
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

INGREDIENTS

Free Range Chicken Breast

Diced Avocado

Washed Grated Apple

1 Tbsp. Chilli Paste or Red Curry Paste

1 tsp Coconut Oil

3 – 4 Washed Diced Cherry Tomatoes

¼ - ½ Small Diced Red Onion

Squeeze Fresh Lime Juice

Pinch Sea Salt

Pinch Pepper

½ - 1 Small Washed Finely Chopped Capsicum

1 – 2 Cups Mixed Leaves (Kale, Spinach, Rocket, Lettuce)

½ - 1 Cup Washed Grated Cucumber

2 Wholegrain Gluten Free Wraps

1 – 2 Tbsp. Chopped Almonds

METHOD

  1. Slice chicken breast into tenderloin sizes and cover in chilli paste or red curry paste and set aside.
  2. Mix tomatoes, avocado, onion, lime, salt and pepper and set aside.
  3. Mix cucumber, capsicum and apple with mixed leaves.
  4. an fry the chicken breast in oil over a medium heat until golden brown and cooked through.
  5. Place wrap on a plate. Add chicken, salsa, salad mix and chopped almonds. Roll and serve.

MALE

65-75KG

75-85KG

85-95KG

95-105KG

105-135KG

135KG +

Chicken

150g

160g

170g

170g

180g

190g

Apple

120g

120g

150g

150g

150g

150g

Avocado

20g

20g

20g

30g

40g

50g

FEMALE

Up to 65KG

65-75KG

75-85KG

85-95KG

95-120KG

120KG +

Chicken

130g

140g

150g

160g

160g

160g

Apple



20g

30g

30g

30g

Avocado

20g

20g

20g

20g

30g

30g