The nutritionist’s take: “The players do have a thing for KFC, so these wraps provide a similar flavour without the bad stuff. there’s plenty of protein in the chicken, and sweet potato wedges are a great substitute for chips without skimping on flavour.”

Serves: 2 

Ingredients:

Crispy chicken wraps

• 50g wholemeal flour
• 4 slices wholemeal bread blitzed to make breadcrumbs
• 1 chicken breast cut into thin strips
• 1 large egg beaten
• 2 x wholemeal or seeded wraps
• Handful lettuce leaves
• Sliced cucumber
• Sliced tomato

Yoghurt dressing

• 2 tbsp Greek yoghurt
• 2cm piece cucumber finely diced
• Small handful chopped coriander
• Small handful chopped mint
• Juice of quarter of a lime

Sweet potato wedges

• 1 medium potato cut into wedges
• Drizzle rapeseed oil
• Salt and pepper

Method:

• Preheat the oven to 180°C.

• Peel the sweet potato and cut into wedges.

• Add to a pan of boiling water and blanch for approx. 8 minutes. Drain well in a sieve and then on some kitchen paper. Add to a baking tray and season with salt and pepper.

• Place in the oven for 25-30 minutes until brown and crisp.

• Meanwhile slice the chicken into thin strips.

• Put the bread in a food processor (wholemeal preferably) and blitz to make breadcrumbs.

• Then prepare your 3 bowls in this order – 1. flour 2. egg 3. breadcrumbs.

• Take a chicken strip, dip it in the flour, then egg, and then breadcrumbs. Shake off the excess breadcrumbs before placing on a baking tray.

• When all the chicken is prepared cook for 7 minutes in the oven before turning the chicken over and cooking for a further 7 minutes.

• Meanwhile warm your wraps (wrap in foil and place in the oven for 3-4 mins), prepare your salad (lettuce, tomato and cucumber diced).

• Then prepare your yoghurt dressing by mixing all the ingredients together.

• Once your chicken is cooked, place a wrap on a plate, add the yoghurt dressing, salad and chicken and wrap.

Click right to discover what pro rugby players eat for dinner and how to make it