Chicken, Spinach and Tomato Roll

Ingredients

• Tortillas1 count (40 g)
• Chicken Breast200 g
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   You can cook the chicken in two different ways.

2. 2

   Step 2

   First option: Place the chicken in a pot with boiling water and let boil for 12-15 minutes. Once ready, shred using a fork or your hands.

3. 3

   Step 3

   Second option: Heat a pan over medium-high heat. In the meantime, make diagonal cuts on the chicken and add salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken and sear each side for 3 minutes over high heat.

5. 5

   Step 5

   One seared, lower the heat, cover and cook for 10 minutes until tender. If necessary, add some water to prevent from drying.

6. 6

   Step 6

   Remove the chicken from the pan and shred using a fork.

7. 7

   Step 7

   In the meantime, cut the tomato into small pieces.

8. 8

   Step 8

   For the dressing: Mix the plain yogurt with lemon juice, mustard and salt and pepper.

9. 9

   Step 9

   Mix the chicken with the dressing and season with salt if required.

10. 10

    Step 10

    Heat each side of the tortillas for 30 seconds so they are softer and easier to manipulate.

11. 11

    Step 11

    Put the spinach, tomato and the chicken filling on the tortilla.

12. 12

    Step 12

    Roll up, cut into pieces and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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