Grilled Chicken Wrap with Green Goddess Spread

• 4 x Helga’s Soft White wraps 
• 1 tbsp olive oil 
• 500g chicken tenderloins, trimmed, seasoned with salt and pepper 
• 100g goats cheese, optional  
• 2 cos heart lettuce, trimmed, rinsed, cut into thin wedges  
• 2 Lebanese cucumbers (300g), cut into wedges 
• 50g onion sprouts or alfalfa  
• Dried chilli flakes, to serve 

Green Goddess spread 

• 1 small avocado 
• 30g baby spinach leaves 
• ½ cup basil leaves (15g) 
• 2/3 cup Greek yoghurt (160g) 
• 2 tsp lemon juice 

1. Heat oil in a large non-stick frying pan over a medium heat. Add chicken tenderloins and cook for 5 minutes each side or until golden and cooked through. Set aside and rest until they are cool to the touch, tear into thick shreds.  
2. To make Green Goddess spread, place all the spread ingredients in the food processor and process until smooth. Season well with salt and pepper. 
3. Making one wrap at a time, spread goats cheese along centre. Top with green goddess spread. Then arrange lettuce, cucumber, chicken and sprouts on top. Sprinkle with chilli flakes and season.  
4. Roll to enclose filling and cut in half diagonally to serve.