Chicken and Veggie Pinwheel Wraps

Ingredients

Serves: 4

• 2 cooked Chicken Breasts, shredded (about 250 g)
• 4 large Tortilla Wraps (spinach or wholewheat for colour)
• ½ cup Cream Cheese (or Greek yogurt for lighter version)
• 1 Tbsp Dijon Mustard (optional, for tang)
• 1 Carrot, grated
• ½ Cucumber, cut into thin matchsticks (pat dry with towel)
• 1 small Red Capsicum, thinly sliced
• 1 handful Baby Spinach or Lettuce Leaves
• 2 Tbsp Fresh Herbs (parsley, dill, or coriander), chopped
• Salt & Pepper, to taste
  

Instructions

1. Prepare spread: In a small bowl, mix cream cheese with Dijon mustard, season with salt & pepper.
2. To assemble the wrap, lay a tortilla flat and spread evenly with the cream cheese mixture.
3. Arrange spinach leaves first, then layer with shredded chicken, carrot, cucumber, and capsicum.
4. Sprinkle herbs over the top.
5. Starting from one end, roll the tortilla firmly into a log. Wrap in clingfilm and refrigerate 30 mins (helps keep shape).
6. Trim the ends, then cut each wrap into 4 neat pinwheels.
7. Arrange on a platter. This dish is perfect as a colourful, protein-packed snack or light meal.
   
   

Recipe Inspiration here