Leftover Chicken and Roasted Vegetable Wrap

Ingredients

• 1 pieceflour tortilla (large, 10-inch)
• 150 gcooked chicken breast or thigh
• 0.5 cuproasted vegetables (zucchini, bell pepper, or eggplant)
• 3 tbspplain Greek yogurt
• 1 tspharissa paste
• 0.5 cupbaby spinach or rocket
• 6 piecefresh mint leaves
• 0.25 piecelemon
• 1 piecegarlic cloves
• 1 pinchsalt
• 1 pinchblack pepper

Method

1. 1

   In a small bowl, stir together the Greek yogurt, harissa paste, a squeeze of lemon juice, and the garlic clove grated or pressed into a paste. Season with a pinch of salt and pepper and set aside.

2. 2

   Using two forks or your hands, shred the cooked chicken into bite-sized strips. If the chicken and roasted vegetables are cold from the fridge, warm them together in a dry pan over medium heat for 1–2 minutes, tossing occasionally, until just heated through.

3. 3

   Warm the flour tortilla in the same pan for about 20–30 seconds per side until soft and pliable.

4. 4

   Lay the tortilla flat and spread the harissa yogurt sauce across the centre, leaving a 2-inch border. Layer on the spinach or rocket, fresh mint leaves, shredded chicken, and roasted vegetables.

5. 5

   Fold in the sides of the tortilla, then roll it up tightly from the bottom into a wrap. Slice in half on the diagonal and serve immediately.