Chicken, Watercress and Mozzarella Wraps Recipe

The watercress in this snack gives a big iron hit alongside the spinach, while the red onion is great for cardiovascular health and a little chilli gives the digestive system a boost.

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
  • 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
  • 1 tbsp wholegrain mustard
  • Mixed salad (to serve)

Method:

1. 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.

2. Turn the heat down to medium and add the garlic so it softens but doesn’t burn.

3. Put a thin layer of the grated mozzarella on the tortillas, then spoon the other ingredients (cooked and raw) out evenly on top.

4. 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.

5. Slice in half and serve with salad.

Recipe courtesy of www.watercress.co.uk.

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