Name: Dijon chicken and salad wrap
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 chicken breast fillets; 2 tablespoon skim-milk natural yoghurt; 2 teaspoon dijon mustard; 4 rye mountain bread wraps; 40 gram baby spinach leaves; 2 small tomatoes, thinly sliced; 2 coarsely grated small carrots

Ingredients

2 chicken breast fillets

2 tablespoon skim-milk natural yoghurt

2 teaspoon dijon mustard

4 rye mountain bread wraps

40 gram baby spinach leaves

2 small tomatoes, thinly sliced

2 coarsely grated small carrots

Method

1.Lightly spray chicken breast fillets with oil. Cook chicken in heated small frying pan; cool then shred coarsely. Combine chicken in medium bowl with yoghurt and dijon mustard.

2.Divide chicken mixture between mountain bread wraps; top with baby spinach leaves, tomatoes and carrots. Roll up tightly to enclose filling; cut in half, if required. Wrap in baking paper or plastic wrap; refrigerate until required.

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Ingredients

Method

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