Pulled chicken salad wraps
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Fresh and healthy wraps, perfect for a light summer lunch
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 1Heat 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 2Spread one side of each wrap liberally with tomato salsa. Tear or cut lettuce into shreds before adding equal amounts to wraps
- STEP 3Cut tomatoes into rough cubes, add equal amounts to wraps
- STEP 4Pull 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
