Fresh and healthy wraps, perfect for a light summer lunch
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Ingredients
120g skinless boneless chicken breast meat, cooked
2 medium tomatoes, washed and cored
150g iceberg lettuce, washed
Mild tomato salsa
2 soft white flour tortillas
Watercress
Method
STEP 1
Heat oven to 190°C / 170° fan / gas mark 5. Place wraps flat on a baking tray and bake for 6 minutes until warmed through with slightly-crisp edges
STEP 2
Spread one side of each wrap liberally with tomato salsa. Tear or cut lettuce into shreds before adding equal amounts to wraps
STEP 3
Cut tomatoes into rough cubes, add equal amounts to wraps
STEP 4
Pull the chicken meat into small strips using your fingers. It should look as if it’s been pulled apart by a fork. Place a good sized handful on top of the other fillings before rolling the wraps up and serving. Garnish with cress