Lunch Combo Recipe

Prep chicken and dressing

If your chicken isn't cooked, poach or grill two small breasts until internal temp reaches 74°C/165°F, then shred or slice thinly. In a bowl combine Greek yogurt, Dijon mustard, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper; mix until smooth to make the spread.

Prepare avocado

Halve and pit the avocado, scoop into a small bowl and mash lightly with a fork so it’s still slightly chunky. Season with a pinch of salt and a few grinds of black pepper.

Assemble wraps

Warm the flour tortillas in a dry skillet over medium heat for 20–30 seconds per side, or brush lightly with 1 tsp olive oil and warm to be pliable. Lay a tortilla flat, spread about 1 1/2 tbsp of the yogurt-mustard dressing down the center, then add a quarter of the shredded chicken (about 1/2 cup), a scoop (about 2 tbsp) of mashed avocado, 1/2 cup baby spinach, 1/4 cup halved cherry tomatoes and 1/4 cup shredded cheddar. Fold the sides in and roll tightly to form a wrap. Repeat for remaining tortillas.

Finish

Optionally grill the assembled wraps in a skillet or panini press 1–2 minutes per side to seal and melt cheese. Cut each wrap in half on the diagonal before plating.

In a large bowl combine the mixed greens, sliced cucumber and red onion. In a small jar or bowl whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until emulsified. Pour dressing over the salad just before serving and toss gently to coat.

Preheat oven to 220°C (425°F). Cut each sweet potato in half lengthwise, then into 6–8 wedges depending on size so you have similar-thickness pieces for even cooking.

Toss the wedges in a bowl with 1.5 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Arrange the wedges in a single layer on a baking sheet lined with parchment, spacing them so air circulates. Roast for 20–25 minutes, flipping once halfway through, until edges are caramelized and potatoes are tender when pierced with a fork.

Remove from oven and let rest 2–3 minutes before serving alongside wraps.

Stir together 1/4 cup plain yogurt, 1/2 tsp hot sauce, 1/2 tsp lime juice and 1/8 tsp salt until smooth. Adjust heat to taste. Serve in a small ramekin for dipping sweet potato wedges or drizzling on wraps.