This is a cool, zesty, quick make-ahead lunch. You could throw in any accompanying vegetables with this really, but this combo seems to work the best.
PREP 10 MINS
COOK 10 MINS
SMALL HANDFUL OF BABY SPINACH
1 WHOLEWHEAT TORTILLA
1 CARROT, GRATED
ó CUCUMBER, CUT INTO THIN SPEARS
SMALL BUNCH OF FRESH CORIANDER,
ó SMALL CHILLI, SLICED (OPTIONAL)
FOR THE CHICKEN
PLAIN GREEK YOGURT
ZEST AND JUICE OF 1 LIME
1 PRE-COOKED CHICKEN BREAST,
SALT AND PEPPER, TO TASTE
To make the chicken filling, combine the yogurt and lime juice and zest and mix well. Add the sliced chicken and mix well again to ensure it is evenly coated. Season to taste.
Assemble the wrap by laying the spinach down the centre of the tortilla. Top with the grated carrot, the cucumber, then the chicken, the coriander, and finally the sliced chilli, if using, before rolling it up tightly and wrapping in foil or clingfilm.
TIP Save time by making extra filling for future lunches. Store in the fridge in an airtight container.
RECIPE FROM DALE PINNOCK’S EAT SHOP SAVE