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Tasty Chicken and Cheese Wraps

These wraps are a perfect lunch or mid-morning snack. Prepare up to one hour in advance, cover with clingfilm and keep at room temperature. Simply flash through the oven or heat in a griddle pan when you are ready to serve.

Serves 2
2 soft flour tortillas
About 2 tbsp mayonnaise
1 mild red chilli, seeded and finely chopped
2 tbsp roughly chopped fresh coriander
225g (8oz) cooked chicken, cut into slices
2 cooked streaky back bacon rashers, crumbled
75g (3oz) light Edam cheese, grated
Sea salt and freshly ground black pepper
Lightly dressed green salad, to serve

Preheat the oven to 200C (400F), Gas mark 6 or heat a large griddle pan over a medium heat. Spread the middle of each tortilla with the mayonnaise and scatter over the chilli and coriander. Add a pile of the chicken and bacon. Season to taste and cover with the grated Edam.

Fold in the ends of each tortilla and then fold in the sides to make a neat parcel and enclose the filling completely. Arrange the tortillas on a baking sheet and place in the oven for 6-8 minutes until the fillings are heated through and the tortillas are lightly toasted. Alternatively, place on the griddle pan and heat for 2-3 minutes on each side until nicely marked and the filling has heated through.

Cut each wrap on the diagonal with a serrated knife and arrange on plates to serve with some salad.