Chicken Salad Wraps

Instructions

1. 1

   Put the chicken breast in a pan, cover with water and simmer on the hob for 12–15 minutes until cooked through. Drain, let cool, then keep it refrigerated while preparing the other ingredients. Rinse the spring onions, carrot, spinach, celery and lemon; dry well.

2. 2

   Finely slice the spring onions, grate the carrot, finely dice the celery and roughly chop the spinach. Drain the sun-dried tomatoes, weigh out 28 g and finely chop them. Finely grate the Parmesan.

3. 3

   In a 2.5-litre mixing bowl, combine the yogurt, mayonnaise and Dijon mustard. Finely grate the yellow zest from the half lemon into the bowl, then squeeze in its juice and stir in the Parmesan.

4. 4

   Cut the chilled chicken into small dice. Add it to the dressing with the spring onions, carrot, celery, spinach and sun-dried tomatoes. Stir until evenly coated.

5. 5

   Lay out four soft flour tortillas, each approximately 25 cm (10 inches) across and 65 g. Divide the filling evenly between them, placing it just below the centre and leaving the edges clear. Fold in the sides and roll firmly from the bottom. Serve cold, allowing one large wrap per person. Refrigerate promptly if not serving immediately, and do not leave the wraps at room temperature for more than 2 hours.