Greek yoghurt chicken salad wraps

Name: Greek yoghurt chicken salad wraps
Total time: 25 min
Cuisine: British
Ingredients: 400g chicken breast fillets, skinless; 100g 0% fat Greek yoghurt; 1 tsp Dijon mustard, check it is gluten free; 2 celery sticks, finely sliced; 100g seedless red grapes, halved; 1 spring onion, sliced; 1 lemon, juiced; 4 wholemeal tortilla wraps; 1 little gem lettuce, shredded

Cold poached chicken in a creamy 0% fat yoghurt dressing with crunchy celery and grapes, rolled in wholemeal wraps.

Time25 min
LevelEasy
Costabout £1.40 a head

4 servings

Ingredients

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400 gchicken breast filletsskinless
100 g0% fat Greek yoghurt
1 tspDijon mustardcheck it is gluten free
2celery sticksfinely sliced
100 gseedless red grapeshalved
1spring onionsliced
1lemonjuiced
4wholemeal tortilla wraps
1little gem lettuceshredded

Method

1
Cover the chicken with water in a pan, bring to a gentle simmer and poach for 15 minutes, until white all the way through. Cool for 10 minutes, then shred.
15 min
2
Mix the yoghurt, mustard and lemon juice. Stir through the chicken, celery, grapes and spring onion. Season with black pepper.
3
Warm the wraps for 20 seconds each in a dry pan.
4
Pile the lettuce and chicken mix down the centre of each wrap, fold in the ends and roll up tightly. Cut in half to serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.