We are celebrating the watercress season with a few recipes – her is the first one of an on the go lunch. Lower in gluten content than other snack options, this 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.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
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) or you can use pure corn tortillas which are complete gluten free
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 and 1 tbsp wholegrain mustard, mixed
Salad (to serve)
What to do
Prepare and cut the chicken into small chunks. 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.
Turn the heat down to medium and add the garlic so it softens but doesn’t burn.
Put a thin layer of the grated mozzarella on the tortillas, then spoon the other ingredients (cooked and raw) out evenly on top.
Finally, drizzle the dressing over the filling, roll it all up, tucking in the sides like a burrito and cook it in a dry, medium-hot frying pan for 2-3 minutes each side, using another pan to weigh it down.
Slice in half and serve with salad. The cheesy filling should be all gooey and have a spicy kick
Recipe courtesy of www.watercress.co.uk