• 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


  • 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

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