Chicken, Tomato & White Bean Wrap

To make my chicken tomato and white bean wrap we're going to start by making the

marinated tomato and white bean salad so you're just going to finely dice half a red onion and then

quarter your cherry tomatoes then you're going to finally chop about half a tablespoon of

coriander and the same amount in parsley then compile the salad by adding

the tomatoes, drained canolini beans, red onion, parsley and your coriander, along with two

tablespoons of lime juice and salt and pepper. Then just going to toss until well

combined, cover with cling film or lid and transfer to the fridge and chill for

at least 20 minutes earlier on in the day if you can

If you're eating with younger kids or fussy eaters, I would keep their marinated salad

really simple, just the beans, tomatoes and toss through some lime juice

Now we're going to make our mayo which really packs a punch. We going to add our smoke paprika our cayenne pepper garlic granules as well as a little lime juice and just mix that really well together You can also substitute this for Nando Pyronez that you can pick up in most supermarkets

Now to assemble the wraps we're just going to add in the chicken in the centre of the wrap

then followed by your spicy mayo then top with your marinated salad

If you're making wraps for younger kids or fussy eaters too just keep it plain use normal mayo and

their marinated salad. Then to fold your wrap you're going to take one edge, fold it over

the filling, tuck it under as you roll, roll it all the way up to the edge and you can

add a little dot of mayo or some butter to help it stick when you roll it and then

you're just going to hold it up in the air and fold the edges at either end in like so

Then repeat on the other end. Then slice down the middle and you're ready to serve