CHICKEN & MUSHROOM WRAPS

INGREDIENTS:

200g Denny Portabellini Mushrooms, sliced

1 Tbsp olive oil

1 cup / ½ head cos lettuce, shredded

½ cup mixed slaw

½ cup cherry tomatoes, diced

2 tsp olive oil

1 tsp lemon juice

2 free range chicken breasts, grilled and cooled

4 whole grain wraps

4 Tbsp double cream yoghurt

Salt and pepper, to taste METHOD:

- Sautée mushrooms in olive oil until golden brown and they have released all their liquid.

Season. Drain on paper towel and set aside.

- In a bowl combine the lettuce, slaw and tomatoes. Season. Dress lightly with olive oil and lemon juice. Mix.

- Slice chicken thinly.

- To assemble each wrap place 1 Tbsp of yoghurt in the centre of each wrap and spread.

Top with a few spoonfuls of mixed salad. Layer on the chicken and mushrooms.

Wrap up tightly tucking in the sides.

- Slice each wrap in half and pack in lunch boxes along with some fruit, nuts, Denny Biltong & Denny Crisps as a healthy work or school lunch.

Makes 4 wraps

Prep time: 15 minutes

Cook time: 5 minutes