You will need:
1 lean chicken breast with skin removed, 75g-100g reduced fat cream cheese, 100g fresh baby spinach leaves washed & dried, 1 tsp mustard powder, 1 tsp grated nutmeg, 1 tsp pepper, 2 flour tortilla wraps
To make:
Place the dry spinach leaves on to a pre heated grill for around 20–30 seconds until wilted. Remove, squeeze off any excess moisture with a kitchen towel. Place the chicken breasts on the grill for 6-8 minutes then remove & cut into strips. In a bowl, combine the chicken strips with the cream cheese & spinach & mix. Spoon onto the centre of the tortilla wraps, fold over the end to secure and roll up. Place on a hot grill and heat for 2 minutes until warmed
