Chicken and Salad Lunch Wrap

The recipe

Instructions

1. 1
   Slice the chicken breast into thin strips and toss with the paprika and a little pepper.
2. 2
   Heat the oil in a pan and fry the chicken over a medium-high heat for 8 to 10 minutes until cooked through with no pink remaining.
3. 3
   Warm the tortillas in a dry pan until soft and pliable.
4. 4
   Spread each tortilla with a little mayonnaise, then add shredded lettuce and sliced tomato.
5. 5
   Lay the warm chicken on top, roll up tightly and cut in half to serve.

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