Ingredients:

1 tablespoon gluten-free wholegrain mustard

1 tablespoon honey

1 garlic clove, crushed

500g chicken tenderloins, trimmed

olive oil cooking spray

2 tablespoons gluten-free mayonnaise

1 small red chilli, deseeded, finely chopped

4 gluten-free wraps

100g mixed lettuce leaves

1/2 small red onion, finely sliced

1 tablespoon parmesan cheese, finely grated

Directions:

1. Place mustard, honey and garlic in a large bowl.

2. Stir to combine.

3. Add chicken.

4. Turn to coat.

5. Spray a barbecue plate or chargrill with oil.

6. Heat over medium-high heat.

7. Cook chicken for 4 to 5 minutes each side or until browned and cooked through.

8. Halve each tenderloin lengthways.

9. Cool for 10 minutes.

10. Combine mayonnaise and chilli in a bowl.

11. Spread mixture on wraps.

12. Top with lettuce, onion, cheese and chicken.

13. Roll up to enclose filling.

14. Cover with plastic wrap.

15. Refrigerate.

Bon Appetit!