Chicken and watercress tortilla wrap

Calories: 481 Preparation: 10 minutes Cooking: 5 minutes Serves: 2

Ingredients

• 1 tbsp olive oil

• 1 chicken breast, cut into small chunks and

• Seasoned with salt and pepper

• 1 garlic clove, finely chopped

• 1 small handful of grated hard mozzarella

• 2 large flour tortillas (we used seeded ones)

• 1 red or yellow pepper, sliced

• 1 red onion, finely sliced

• ½ tsp chilli flakes

• 15 pitted olives, black or green, quartered

• 1 handful watercress

• 1 handful of spinach

• Few torn basil leaves

For the dressing

• 1 tbsp honey and 1 tbsp wholegrain mustard, mixed

To serve

• Salad

Lower in gluten content than other snack options, this wrap won’t cause a big energy high only to crash later. The combination of ingredients is high in protein, antioxidants and flavour! The watercress gives a big iron hit alongside the spinach, red onion is great for cardiovascular health and a little chilli gives the digestive system a boost.

Method                                            

Prepare and cut the chicken into small chunks. Then, in a frying pan, heat the olive oil and fry the seasoned chicken over a high heat for approximately 4 minutes until browned on all sides and cooked through.

Turn the heat down to medium and add the garlic so it softens but doesn’t burn. Put a thin layer of the grated mozzarella on the tortillas, then spoon the other ingredients (cooked and raw) out evenly on top.

Finally, drizzle the dressing over the filling, roll it all up, tucking in the sides like a burrito and cook it in a dry, medium-hot frying pan for 2-3 minutes each side, using another pan to weigh it down.

Slice in half and serve with salad. The cheesy filling should be all gooey and have a spicy kick!

Fat: 16g Saturated Fat: 5g Salt: 1.6g