THIS turkey, watercress and mozzarella wrap is the perfect light lunch for using up those festive leftovers. Leave the mozzarella out for a dairy-free alternative or replace with brie, goats, or other leftover cheese of your choice.

Serves: 2

Preparation time: 10 minutes

Cooking time: 5 minutes

Ingredients

For the soup:

• 150g cooked turkey, cut into small chunks

• 1 small handful of shredded mozzarella

• 2 large flour tortillas (we used seeded ones)

a• ½ red onion, finely sliced

• ½ tsp chilli flakes

• 15 pitted olives, black or green, quartered

• 1 handful watercress

• 1 handful of spinach

• Few torn basil leaves

For the dressing

• 1 tbsp honey and 1 tbsp wholegrain mustard, mixed

Method

Put a thin layer of the grated mozzarella on the tortillas, then spoon the other ingredients out evenly on top. Finally, drizzle the dressing over the filling, roll it all up, tucking in the sides like a burrito and cook it in a dry, medium-hot frying pan for 2-3 minutes each side, using another pan to weigh it down. Slice in half and serve with salad.

Recipe courtesy of www.watercress.co.uk