Chicken and Water Cress Wrap
Use organic ingredients whenever possible.
1 Tbsp olive oil
1 chicken breast, cut into small chunks
1 garlic clove, finely chopped
1 small handful of grated hard mozzarella
2 large whole wheat tortillas
1 red pepper, sliced
1 red onion, finely sliced
1/2 tsp chilli flakes
15 pitted olives, black or green, quartered
1 sliced avocado
1 handful watercress
1 handful of spinach
Few torn basil leaves
Cut the chicken into small chunks and season with salt and pepper.
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.
Directions for dressing
1 Tbsp honey and 1 Tbsp wholegrain mustard, mixed