Posted: 3 January 2019
1 wholemeal wrap
1 tsp mayonnaise (5g)
50g baby spinach leaves
½ celery stick
50g cherry tomatoes
100g cooked chicken
sea salt and freshly ground black pepper
Heat a frying pan over a medium heat and heat the wrap for 30 seconds, turning once or you can do this in the microwave. If not serving immediately leave it to cool.
Spread down the middle of the wrap with the mayonnaise and top with spinach leaves. Using a sharp knife, trim and thinly slice the celery, then cut the cherry tomatoes into halves and scatter both on top. Slice or dice the chicken and scatter on top, then season with a little salt, if using and plenty of freshly ground black pepper. Roll up to enclose the filling. Cut on the diagonal in half and arrange on a plate to serve.
Once the wrap is made wrap tightly in greaseproof paper, then tin foil to pack into a suitable container for a lunchbox.