Chicken wrap

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  ¾ full breast (both fillets) or 177g

• Olive oil

  Salad or cooking

  ¼ tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¹⁄₁₆ cup, chopped or 6g

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, medium or 92g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Dijon mustard

  Grey poupon

  ¼ tbsp or 4g

Directions

1. Cook the chicken breast if not using deli meats: To cook, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle. Chop into strips or cubes.
2. Combine all of the ingredients except for the tortilla and lettuce in a large bowl. This mixture can be kept for up to 3 days in the fridge.
3. To make a wrap, spread a half a cup of the mixture on a wrap and top with half a cup of lettuce.
4. Wrap can be heated up in microwave slightly to make soft - heat up the mixture too for a hot sandwich.

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