4 x 10" 60g
breast of chicken, skinless and boneless (300g cooked weight)
red pepper, deseeded and sliced (150g cooked)
squash, peeled and sliced (prepped weight – 200g cooked weight)
spinach, washed and dried
Poach the chicken to 75C, shred and allow to cool.
Roast the pepper and the squash at 180 degrees with the little olive until the peppers and squash are firm to the touch but cooked, allow to cool.
Make the thyme mayonnaise and spread over the wrap.
Neatly layer the chicken, squash, pepper and spinach on top.
Wrap firmly, cut and serve in the correct grab and go container.
Per 266g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.