- 2 Small chicken breats
- 2 Soft tortillas
- 60 Grams Cream cheese
- 1 little (cos or Iceberg) lettuce
- Cherry tomatoes
Pop the chicken under a hot grill for 7/8 minutes each side, until thoroughly cooked.
Spread the tortillas with cream cheese. Slice the lettuce and tomatoes and place onto the cream cheese.
When cooled slightly, slice and place your grilled chicken on the top and season to taste. Roll up the tortillas and enjoy.