A delicious, quick and easy lunch recipe made with Spring Greens and packed with chicken, cheese and veggies

Chicken & Cheese Spring Green Wrap served on a white plate.

This is going to be a bit of a marmite recipe I think! Something you’re either going to love or hate! But it’s one of my absolute favourite lunches at the moment so I have to share it.

Instead of wraps I use Spring Green Leaves. It’s a great way to cut out the carbs if you feel like having a lower carb lunch. Personally I think wraps are all about the filling anyway! So by replacing the tortilla wraps with these spring greens it means I can pack them with even more delicious fillings!

The leaves are usually quite large and I use two for each wrap. I cut out the end stalk from each, just because this is quite tough and not so nice to eat.

Lay the two leaves one on top of the other and then add your fillings. In this I used:

American Mustard
Wafer Chicken Slices
Carrot
Cucumber
Cheddar Cheese

Then wrap them up tightly and cut in two. So easy and so delicious! And you can experiment with the fillings too!

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Chicken & Cheese Spring Green Wrap

Author: Ciara Attwell
Prep Time: 3 mins
Total Time: 3 minutes
Yield: 1 1x
Category: Lunch
Cuisine: Healthy Lunch

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Description

A delicious, quick and easy lunch recipe made with Spring Greens and packed with chicken, cheese and veggies

Ingredients

2 Spring Green leaves
1 tsp American mustard
80g wafer thin chicken slices
1 large carrot, shaved with veg peeler
7 thin slices cucumber
25g grated cheddar cheese

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Instructions

Cut the bottom of the stalks from both spring green leaves and then lay them flat one on top of the other.
Spread the mustard onto the leaves and the add the other fillings – the chicken slices, the carrot shavings, the cucumber slices and the grated cheddar.
Roll up tightly and then cut in two.
Serve immediately.