Leftover Lemon-Caper Chicken and Arugula Wrap

In a small bowl, whisk together 15 g sour cream, 7 g mayonnaise, 15 g honey, 10 g Dijon mustard, and 1 tsp of fresh juice squeezed from the 1/2 lemon to create a bright, tangy spread.

Slice 110 g of the leftover lemon-caper chicken breast (reserved from Day 2 dinner) into thin, bite-sized strips.

Lay 1 flour tortilla (70 g) flat on a clean cutting board. Spread the prepared honey-mustard mixture evenly across the tortilla, leaving a 2 cm border around the edges to prevent leakage.

Layer 20 g of fresh baby arugula over the spread, then arrange the sliced leftover chicken evenly on top.

Fold the left and right sides of the tortilla inward by about 3 cm, then roll tightly from the bottom up to form a secure wrap.

Core and slice 1 red apple (130 g) into wedges. Toss the wedges with a few drops of juice from the remaining 1/2 lemon to keep them bright and crisp.

To pack for travel: Wrap the finished wrap tightly in parchment paper or foil, slice in half diagonally, and place in an airtight container. Pack the apple slices in a separate compartment or small bag, and keep everything chilled with an ice pack.