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Member recipe

Pulled chicken salad wraps

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Prep: 12 minutes Cook:

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Serves 2

Fresh and healthy wraps, perfect for a light summer lunch

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  • 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


  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

  2. Spread one side of each wrap liberally with tomato salsa. Tear or cut lettuce into shreds before adding equal amounts to wraps

  3. Cut tomatoes into rough cubes, add equal amounts to wraps

  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

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