Fresh Chicken Salad Wrap Light Lunch
- 1 Chicken breast
- Handful mixed leaf salad
- 2 cherry tomatoes halved
- Sliced cucumber
- 2 tablespoons sweetcorn
- Light sprinkle of grated parmesan
- 1 Whole meal tortilla
- 1 teaspoon chilli mayonaise
Using a little oil rub into the chicken breast then season with salt and pepper then place on medium heat for 12 minutes (6 minutes each side)
Whilst the breast is cooking wash and drain vegetables and lettuce, halve the tomatoes and combine.
For the dressing, add light mayonnaise to a glass then place chilli sauce in with the mayonnaise and mix well. If you don't like chilli you can use lemon juice or horseradish.
Once this is complete you take the cooked chicken out of pan and slice. Whilst frying pan is still hot add tortilla to the pan and warm through on both sides.
Place on plate then combined all ingredients together.
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