Chicken and Water Cress Wrap

Chicken and Water Cress Wrap



  • 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
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