Green Goddess Chicken Wraps

Finely chop spinach and finely grate courgette, then squeeze out as much water as possible.

Add the veg to a bowl with egg, grated cheese, salt, pepper, then mix until combined.

Spread the mixture thinly into a rectangle on a well-oiled baking tray or parchment paper. Bake at 180°C for around 20 minutes until the cheese has melted and set but the wrap is still soft (not crispy). Leave it to cool for a few minutes so it becomes flexible enough to roll.

Blend basil, parsley, chives, Greek yogurt, mayo, olive oil, lemon juice, garlic, salt, and pepper until smooth.

Mix 3/4 of the green goddess dressing with shredded cooked chicken until well coated, reserving the rest for a dip.

Spread the chicken mixture evenly over the wrap, then layer the avocado, cucumber and lettuce in a neat line across the lower third closest to you.

Roll tightly while still slightly warm, then slice and serve with tortilla chips and the extra sauce for dipping.