Barbecue Chicken Pockets

This was absolutely delicious. Really flavourful and all those lovely greens too!

















Barbecue Chicken Pockets (from Big Girls Small Kitchen)
(Serves 1)

oil
large handful fresh spinach or other greens like kale or collards, slivered
salt
1 whole wheat wrap
1 tbsp mayonnaise
1/2 tsp Dijon Mustard
1 chicken breast, chopped
1 tbsp barbecue sauce
25g cheddar cheese, grated

Heat a small pan over medium-high heat and film it with the oil. Throw in the spinach and sprinkle with salt. Cook until the leaves are wilted, stirring, about 2 mins. Remove to a bowl and squeeze in a tea towel to remove all extra liquid.

Microwave the wrap for 10 secs, until soft. Spread the centre of the wrap with a the mayo and mustard. Pile on the chicken, then drizzle on the barbecue sauce. Arrange the cooked spinach on top of the chicken. Sprinkle with the cheddar.

Wrap up, tucking in the sides as you go.

Heat a frying pan and place the wrap, seam side down in the pan. Cook for 2-3 minutes, checking every so often so it doesn't burn. Turn the wrap over and cook for 2-3 mins on the second side. Cut in half and serve.