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.


Ingredients 

• 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.

Recipe from www.watercress.co.uk