Chicken Wrap with Home-made Potato Crisps with Cranberry Salsa

Method

1. Peel the potatoes and slice finely on a mandolin. Place in cold water.
2. Season the chicken and grill for 5-8 minutes until cooked.
3. Dry the potatoes in a paper towel and fry until crisp – drain and season.
4. Lay the wraps out and spread with the salsa.
5. Add the salad and lay 2 fillets of chicken in the middle.
6. Roll the wraps and cut diagonally.
7. Serve with potato crisps and garnish.

For the Salsa

1. Mix all the ingredients together and leave in the fridge for a couple of hours before you use.
2. You can vary the amount of chillies to taste.