Chicken & avocado wraps
A Mexican lunch for the galley that fine in moderate seas, about 25 min hands-on.
- Lunch
- Mexican
- ⏱ 25 min
- 🌊 Sea tolerance 3/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)400 g (100 g)
- Wheat tortillas240 g (≈ 5 tortillas) (60 g (≈ 1 tortilla))
- Avocado200 g (≈ 1.5 avocados) (50 g)
- Lime32 g (≈ 0.5 lime) (8 g)
- Romaine lettuce120 g (30 g)
- Mayonnaise40 g (10 g)
- Ground cumin4 g (1 g)
Method
- Fry chicken strips with cumin 8 minutes until cooked through.
- Mash avocado with lime.
- Wrap chicken, avocado, lettuce and mayo in warm tortillas.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Eggs, Gluten, Mustard — always check the labels of what you buy.
Per serving
- kcal
- 464
- protein
- 26 g
- fat
- 24 g
- carbs
- 36 g
- sugar
- 3 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes