1/2 tbsp rapeseed oil
1 free range chicken breast, cut into strips
40g (11/2 oz) red onion, thinly sliced
1 small clove garlic, crushed
1tsp balsamic vinegar
Salt and freshly ground black pepper
6 small cherry tomatoes, cut into quarters
4 sunblush tomatoes, chopped
3 basil leaves, torn into pieces
A drizzle of olive oil
Freshly ground black pepper
2 large wholemeal flour tortillas
Dob of light Mayonnaise
A little shredded iceberg lettuce
1. Heat the oil in a small frying pan and saute the chicken, red onion and garlic for about three minutes. Add the balsamic vinegar, oregano and season to taste.
2. Mix together the cherry tomatoes, sunblush tomatoes and basil, drizzle over the olive oil and add a pinch of black pepper.
3. Spread the tortillas with a little mayonnaise. Divide the chicken and tomato mixture between the two tortillas and top with some shredded lettuce. Roll up the tortillas and wrap tightly in cling film.