Prep: 10 min Servings: 4
- 1 tablespoon Dijon Mustard
- 1 teaspoon white wine vinegar
- 4 wraps
- 8 cos lettuce leaves, shredded
- 2 carrots, grated
- 4 cooked baby beetroots, drained and thinly sliced
- 300g shredded cooked chicken
Step 1: Combine the mustard and vinegar in a small bowl.
Step 2: Place the wraps on a clean surface and top with the lettuce, carrot, beetroot and chicken. Drizzle the mustard mixture on top and season. Starting from one edge, roll up the wraps tightly and serve.