Looking for a quick 10-minute people to beat your mid-day hunger, look no further.

I’m a stickler for wraps, in all shapes, sizes and forms, this dish was right up my ally.

Again it is touted as a 10-minute meal, though as regular readers know it is something I’m always wary of, as a Jamie minute doesn’t always correlate to a Matt minute.

Thankfully this one does, or just over depending on how long it takes you to grill your chicken.

Season your chicken strips with a little salt and pepper and lay them in a hot pan for 8-10 minutes, until browned and cooked.

Zest a lemon into mixing bowl with half it’s juice, add in a dash of olive oil and stir in some natural yogurt.

Wash and spin dry your lettuce and dress them in the dressing, add a sliced carrot to the bowl and add in some Watercress.

Once the chicken is done, throw in a couple thyme leaves and fennel seeds into the pan and drizzle it with a dash of honey, leaving it to caramelize over a low heat.

Serve the combination in heated torillas and dig in!