High-Protein Chicken Crunchwraps

Filling

• 900 g / 1.98 lb ground chicken (150 g per wrap)
• 1 large bell pepper, diced
• 1/2 large onion, diced
• 1 tbsp minced garlic
• Juice of 1/2 lime
• About 3 tbsp taco seasoning (or to taste)
• Salt to taste

Assembly

• 6 large flour tortillas
• 6 organic tostadas
• Shredded lettuce as desired
• Cheese of choice as desired
• Pico de gallo as desired

Method

1. Soften onion and pepper; add ground chicken, garlic and seasoning. Cook chicken fully.
2. Place 150 g cooked filling on each tortilla, then lettuce, cheese, pico and a tostada.
3. Fold tightly, place seam down and air-fry at 400°F for 8 minutes or until browned and crisp.