Tooty Fruity Coronation Chicken Wrap

SERVES 2

1 packet of Green Farm Torn Chicken Breast

100ml mayonnaise

1 tsp mild curry powder A handful of raisins and sultanas 1 red pepper, finely diced

1 yellow pepper, finely diced

50g sliced almonds

4 plum tomatoes

Sea salt and black pepper 2 Lebanese soft bread wraps or pitta bread

1 packet of fresh rocket

1 In a bowl, mix the chicken, two tablespoons of mayonnaise, one teaspoon of mild curry powder, raisins, sultanas and the peppers. Set to one side to let the flavour mature. 2 Remove the skin from the plum tomatoes by cutting a cross in the end and submerging in hot water for 10 seconds, followed by icy water.

3 Then, deseed the tomatoes. You can leave the seeds in if you’re eating your wrap straight away, but otherwise they can make your wrap a bit soggy.

4 Toast your almond slices in a dry baking tray in the oven at 180˚C/160˚C fan/ gas mark 4 for about 10 minutes. Keep an eye on them as they can burn very quickly. Set aside to cool.

5 Heat the wrap gently by splashing with water and grilling for 30 seconds on each side. You don’t want to make the wrap or pitta crispy, just warm and pliable.

6 Line the wrap with the rocket; this will stop the bread from getting soggy.

7 Layer in a few slices of tomato, followed by a generous tablespoonful of the chicken mixture.

8 Sprinkle the toasted almonds on top then fold the wrap tightly.

9 If you leave the wrap to chill or in a lunchbox the flavours will meld together much better, but it is delicious to eat straight away.

10 Serve with another spoonful of the chicken mixture on the side.

11 You can sprinkle it with more raisins, sultanas and almonds if you like.