Ingredients
- 50g of cooked chicken cut up into very small pieces
- 4 mushrooms – sliced
- 50ml vegetable stock
- 2 cloves garlic – crushed
- 2 tbspns tomato purée
- 1 tomato – thinly sliced
- 1 tsp nutritional yeast
- 1 wrap
- fresh leaves or pea shoots for garnish
- salt and pepper
- Side salad of your choice
Want some spice?
- Add a few chilli flakes or finely diced chopped chillies at step 5.
- Put about 30 ml of vegetable stock in a small frying pan and heat.
- Add the mushroom and cook through. Adding the garlic after 1 minute. Once cooked. Drain and reserve.
- Lay the wrap flat on a baking paper lined baking
- Spread over the tomato purée and the tomato slices.
- Sprinkle over the cooked chicken and add the mushrooms, garlic and nutritional yeast.
- Pop under a hot grill for a few minutes. Watch very carefully so the wrap doesn’t burn.
- Garnish with fresh leaves or pea shoots and serve with a large plate of salad.