Name: Chicken, rocket and pear wraps
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 wheat mountain bread wraps (50g); 2 tablespoon reduced-fat ricotta; 1 1/4 cup shredded cooked chicken breast (200g); 1 small pear (180g), cored, sliced thinly lengthways; 50 gram (1½ ounce) rocket (arugula) leaves; 3 walnut halves, chopped coarsely

Ingredients

2 wheat mountain bread wraps (50g)

2 tablespoon reduced-fat ricotta

1 1/4 cup shredded cooked chicken breast (200g)

1 small pear (180g), cored, sliced thinly lengthways

50 gram (1½ ounce) rocket (arugula) leaves

3 walnut halves, chopped coarsely

Method

1.Spread wraps with ricotta. Top with chicken, pear, rocket and nuts; season. Roll to enclose filling.

We used packham pears in this recipe; use your favourite variety. You can poach a chicken breast for this recipe if you like: cover the chicken breast with water and bring to the boil; reduce heat and simmer for 10 minutes. Swap the pear with an apple for a waldorf twist. Replace 1 tablespoon of ricotta and add 2 teaspoons grated parmesan.
Note

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Ingredients

Method

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