1 pinch ground turmeric
1 pinch ground coriander
1 pinch ground cumin
80 g skinless chicken breast fillet, trimmed of fat
1 Helga's lower-carb wholemeal wrap or gluten-free wrap
½ cup fresh baby spinach leaves
2 tbsp fresh coriander leaves
½ small carrot, coarsely grated
½ mango cheek, thinly sliced
1 tsp slivered almonds, toasted
1 tbsp low-fat Greek yoghurt
1 tbsp basil pesto or gluten-free pesto
- Preheat a chargrill pan on medium-high. Sprinkle a little turmeric, coriander and cumin over both sides of the chicken and rub in.
- Spray chicken with cooking spray, chargrill for 2 minutes each side or until cooked through. Set aside to cool for 10 minutes. Shred the meat.
- Top wrap with spinach, coriander and carrot. Arrange shredded chicken, mango slices and almonds over the top. Whisk yoghurt and pesto and drizzle over the filling. Roll up, halve and serve.