Chicken and Mozzarella Wrap

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    Lower in gluten content than other snack options, this chicken wrap won’t cause a big energy high only to crash later. The combination of ingredients is high in protein, antioxidants and flavour! The watercress gives a big iron hit alongside the spinach, red onion is great for cardiovascular health and a little chilli gives the digestive system a boost. Leave the mozzarella out for a dairy-free alternative or replace with goat’s cheese.

    Chicken and Mozzarella Wrap

    • 1 tbsp olive oil
    • 1 chicken breast, cut into small chunks and
    • Seasoned with salt and pepper
    • 1 garlic clove, finely chopped
    • 1 small handful of grated hard mozzarella
    • 2 large flour tortillas (we used seeded ones) 
    • 1 red or yellow pepper, sliced
    • 1 red onion, finely sliced
    • ½ tsp chilli flakes
    • 15 pitted olives, black or green, quartered
    • 1 handful watercress
    • 1 handful of spinach
    • Few torn basil leaves
    For the dressing
    • 1 tbsp honey 
    • 1 tbsp wholegrain mustard, mixed
    How to make Chicken and Mozzarella Wrap
    1. Prepare and cut the chicken into small chunks. 
    2. Then, in a frying pan, heat the olive oil and fry the seasoned chicken over a high heat for approximately 4 minutes until browned on all sides and cooked through.
    3. Turn the heat down to medium and add the garlic so it softens but doesn’t burn.
    4. Put a thin layer of the grated mozzarella on the tortillas, then spoon the other ingredients (cooked and raw) out evenly on top.

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