Chicken, Spinach and Bell Pepper Wrap

Ingredients

• Chicken Breast120 g
• Spinach1/2 cup (15 g)
• Radish1/4 cup (30 g)
• Flour Tortilla1 medium (45 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat the griddle or grill over high heat. While heating, season the chicken with salt and pepper.

2. 2

   Step 2

   Once the grill is heated, pour a little of the oil and add the chicken breast. Cook over medium heat for 4-6 minutes per side until browned.

3. 3

   Step 3

   Remove from heat and dice. Set aside.

4. 4

   Step 4

   Meanwhile, cut radishes into thin slices, spinach into strips and dice the bell pepper.

5. 5

   Step 5

   You can use red and/or green bell pepper, according to taste and availability.

6. 6

   Step 6

   For the dressing, chop the parsley and mix in a bowl with the remaining oil and lemon juice. Season with salt and pepper.

7. 7

   Step 7

   Warm the tortilla in a pan for 20 seconds per side.

8. 8

   Step 8

   Fill the tortilla with the chicken, spinach, radishes and peppers.

9. 9

   Step 9

   Pour the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Spinach and Bell Pepper Wrap can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.