A grilled chicken and roasted red pepper wrap with zesty guacamole.
Combine half of the Mexican Street Food Seasoning with the oil in a bowl, add the chicken and stir to coat. Meanwhile pre-heat a griddle pan over a medium-high heat.
In a second bowl combine the avocados along with half of the Mexican Street Food Seasoning and the tomatoes.
Griddle the wrap until black char marks are formed. Remove and add the chicken, cook for 3-4 minutes on each side, or until cooked through.
Spread the guacamole down the centre of the tortillas wraps and arrange the roasted red peppers, lettuce and chicken on top, roll up the wrap and serve cut in half.
Roasted red peppers are available from supermarkets in jars.