Grilled Chicken Wraps with Lime Salsa

Make this and you will never go back to those horrible, damp wraps you get in supermarkets and service stations ever again...


I love to make a double batch of these and then have the leftovers for lunch the next day. There's something so smug about taking a foil-wrapped bundle of joy to work that you can truly look forward to all morning. I've swapped regular tortillas for wholemeal ones, sour cream for Greek yoghurt and amped up the veggie content making these super healthy whilst still being super delicious.


Grilled Chicken Wraps with Lime Salsa

Serves 2

oil

2 chicken breasts (250g)

1 gem lettuce, shredded

¼ cucumber, deseeded and chopped into little cubes

1 red chilli, deseeded and finely chopped

1 small red onion, finely sliced

1 tin red kidney beans, drained and rinsed

2 limes, juice only

3 tbsp. Greek yoghurt

2 tbsp. chives, finely chopped

2 wholemeal tortillas

cheese, to serve (optional)

Season the chicken on both sides with plenty of salt and pepper. Heat a little oil in a frying pan over a high heat and then cook the chicken for 4 minutes on each side until browned. Reduce the heat to medium-low add a splash of water and cover with a lid or a piece of cling film and leave to cook through.

To make the salsa, mix the lettuce, cucumber, chilli, onion, beans and the juice of the limes in a large bowl with a pinch of salt and pepper. In a separate smaller bowl, mix the yoghurt with the chives and a little salt and pepper. Heat the tortillas according to packet instructions until soft and warm.

Take the lid/foil off the chicken, turn the heat back up and let any juices coat the meat. When the chicken is cooked through (70C in the middle or the juices running clear when cut), set aside to rest. Pile half of the salsa on top of each tortilla, slice the chicken and divide between each then top with dollops of the chive yoghurt. Serve with a sprinkling of grated cheese and enjoy either hot or cold!