Wholemeal wrap with curried chicken, yogurt and salad

Ingredients

For 1 serving

• Whole wheat tortillas2
• Chicken breast130 g
• Nonfat Greek yogurt60 g
• Curry powder1 teaspoon
• Carrots1
• Romaine lettuce40 g
• Extra virgin olive oil1 teaspoon
• Lime juiceto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Cut the chicken breast into strips about 1 cm wide; wash the romaine lettuce, dry it and shred it.
2. Peel the carrots and grate them on the coarse side of a grater; mix them in a bowl with the Greek yoghurt, the lime juice and a pinch of salt.
3. Heat the oil in a frying pan over medium-high heat, add the chicken, curry powder and a pinch of salt and stir-fry for 6 minutes, stirring often, until golden and cooked through.
4. Warm the tortillas in a dry pan over medium heat for 30 seconds per side, until soft and pliable.
5. Fill the tortillas with the lettuce, chicken and carrot yoghurt and roll them up, folding in the sides first.