Picnic Chicken Salsa Wraps

4 fresh flour tortillas (25cm) or wraps
2 large just-ripe avocados
Salt and ground pepper to season
1 smoked chicken breast (300g), thinly sliced
1 large yellow pepper, thinly sliced
16 crisp lettuce leaves (cos or similar)
1/4 cup Essential Cuisine Red Pepper Pesto
Optional: thinly sliced spring onions, thinly sliced mango or peach

To package:
4 strips of lunch paper (45cm long), folded in half

To prepare wraps: Mash 1/2 an avocado onto the middle of a single tortilla, season with salt and pepper. Arrange 3 slices of smoked chicken in a strip down the middle of the tortilla. Place the yellow pepper, lettuce, optional spring onion and mango on top. Squeeze over 1 tbsp of Essential Cuisine Red Pepper Pesto and roll up tightly to enclose the filling in the middle.

To serve:
Cut the wrap in half on an angle. Secure the wrap with the lunch paper (the slanted end should be facing up) and tie with string.