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Recipe: Chicken, Watercress and Mozzarella Wrap

This is the perfect light lunch for spring and summer and is packed full of nutrients which will leave you feeling satisfied all day. Leave the mozzarella out for a dairy-free alternative or replace with goat’s cheese.

The Ultimate On-the-Go Snack Chicken, Watercress and Mozzarella Wrap

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 5 minutes

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

Salad (to serve)

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!

Credit www.watercress.co.uk

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