2 Chicken fillets
½ cup Flour
1 tsp Smoked paprika
1 tsp Dried coriander
½ tsp Cumin
1 tsp Chilli powder
2 tsp Seven Colours Grill SeasoningTM
1 Egg
1 cup Breadcrumbs
2 Tbsp Oil
1 large Avocado, mashed
1 tsp Garlic powder
1 Tbsp fresh minced or dried Parsley
1 Tbsp freshly squeezed lemon juice
Salt and pepper to taste
2 Tbsp plain Yoghurt
1 tsp Olive oil
4 Tortilla wraps
4-6 strips Bacon, cooked
2 cups sliced Lettuce
2 Tomatoes, sliced
½ Red onion, sliced
2-4 slices Cheddar cheese and/or ¼ cup Mozzarella cheese
1 Tbsp Butter


Cut the chicken breasts in two lengthwise.
Place them on an even surface, such as a wooden cutting board, cover with plastic wrap, and pound on both sides.
Line up three bowls. 
In the first, mix the flour, paprika, coriander, cumin, chilli powder and Seven Colours Grill SeasoningTM
In the second, beat the egg. Place the breadcrumbs in the third.
 Fully coat each chicken piece in first the flour mixture, then the egg, then the breadcrumbs.
Heat the oil in a pan over high heat and cook the chicken until golden-brown on both sides, 7-8 minutes. Drain on paper towel.
To make the avo dressing, combine the mashed avo with the garlic powder, parsley, lemon juice, salt and pepper, yoghurt and oil, and mix thoroughly until it has a creamy consistency.
To assemble the wraps, warm up the tortillas. 
In the centre of each, put a slice of bacon, lettuce, tomato, onion and cheese. Slice the chicken pieces and add them. 
Drizzle the avo dressing over the top, then fold the tortilla wrap.
Heat a pan on high heat and add the butter. Fry each wrap on both sides.
Cut in half to serve.