- Lay the wraps on a clean surface and spread each one with half of the goat’s cheese.
- Scatter over the chicken breasts, spinach, cranberries, chives and a little seasoning.
- Next, fold up the bottom quarter of a wrap and then roll the wrap over from the left to right to enclose the filling.
- Wrap the unopened end tightly with baking parchment or cling film to secure and eat.
Recipe taken from How to Be a Better Cook by Lorraine Pascal, priced £25.
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Leftover chicken is great for these wraps but if you want to cook the chicken from scratch, then poached or grilled chicken will work nicely
2 wraps (preferably wholegrain) 75g soft goat's cheese 2 cooked chicken breasts, torn into shreds or cut into thin slices Large handful of baby spinach leaves Small handful of dried cranberries Handful of fresh chives, finely chopped (to give about 1 tsp) Sea salt and freshly ground black pepper
Time: 10 mins Serves: 2 Nutrition: n/a