For centuries cooks have been coming up with creative ways to use leftover meat. A couple of months ago I posted a recipe for pulled pork burritos using leftover pulled pork. A fantastic example of how the meat’s second outing need not be inferior to its first.

But perhaps my ultimate favourite in the leftover meat department is chicken. A fabulous meal is never far away when cold chicken awaits me in the fridge. Do I want to keep it cold and make a salad? Perhaps reheat it in a spicy sauce and put together a Mexican feast? Toss it through pasta with garlic and mushrooms?

And it’s not only the evening meal where cold chicken comes into its own. It makes a fantastic lunch or light meal. Earlier this week I made a tray-bake with chicken legs and tomatoes (which incidentally is one of my favourite meals and you can get the recipe here).

I had a chicken leg leftover, which of course was carefully wrapped and immediately transferred to the fridge. Normally my husband – who is always first out the door in the morning – would swipe it from the fridge before I had a look in because, like me, he loves cold chicken. But he was travelling the following day and so, for once, it was all mine.

You don’t need me to tell you how delicious a chicken sandwich is. But I like to turn it up a notch and make a wrap. Not exactly a culinary triumph, I grant you. And I’m not suggesting you need a recipe to make one. But it’s good to be reminded of how wonderful certain combinations are. Even better when they can be made that extra bit special through something as simple as a dressing. The anchovy and parmesan dressing I make instantly livens up the cold chicken and makes this wrap mouthwateringly delicious. Creamy avocado and fresh peppery watercress compliment the dressed chicken beautifully.

If you’re someone who detests anchovy and has almost decided to read no further fear not. You could leave out the anchovy and replace with a little salt for seasoning. But what I would say is that you don’t actually end up with a strong anchovy flavour. It acts as a seasoning but adds more depth of flavour than regular salt.

In the recipe below I’ve specified one to two anchovies. That’s because I adore these salty little babies and have no problem with the taste of them. But you could just add the one and I assure you, there won’t be a mouthful of anchovy every time you take a bite. But if the thought really abhors, simply leave them out and add a little salt in their place to season.

I made a mint and radish salad to serve alongside the wrap, which I highly recommend. The radish adds crunch for texture and the mint is wonderfully fragrant. But, of course, it’s entirely optional, especially if you want the wrap to be portable.

The recipe below is for one wrap, a perfect solitary treat when there is only enough leftover chicken for one lucky person. But increase the recipe as much as you like depending on how many you want to make. If I was feeding a horde I’d almost be tempted to cook a whole chicken just to make these superb wraps.

One delicious mouthful and you’ll be sold.

Chicken, Avocado & Watercress Wrap

Serves 1

Ingredients

• 1 flatbread of your choice
• Cold chicken from 1 cooked chicken leg (or whatever cut of chicken you have)
• ½ small-medium avocado
• Handful of watercress (I like to use micro watercress)
• Freshly ground black pepper

Anchovy & Paremsan Dressing

• ½ teaspoon Dijon mustard
• 1-2 teaspoons lemon juice
• 1-2 anchovies (from a tin or jar)
• 1 generous tablespoon mayonnaise
• 1 tablespoon finely grated Parmesan cheese

Method

1. First make the dressing. Put the mustard, 1 teaspoon of lemon juice and anchovies in a small bowl or glass jug. Using a fork combine until the anchovy has emulsified into the mustard and lemon juice.
2. Add the mayonnaise and Parmesan and combine well. You may need to add a little water (no more than a teaspoon) to loosen slightly. Have a taste and check to see if you need the extra lemon juice.
3. Remove the skin from the chicken (not nice in the wrap). Break the cold chicken into smallish chunks and put into a bowl. Add the dressing and a good grinding of black pepper. Carefully combine with a spoon until all the chicken pieces are coated in the dressing. You can add another small dollop of mayonnaise at this point.
4. Now to construct the wrap. Start with the watercress in a strip along the middle of the flatbread. Spoon the chicken over (I like to sprinkle with a little extra Parmesan at this point).
5. Slice the avocado and place along the top of the chicken.
6. Carefully roll the wrap and cut through the middle on the diagonal.

Radish & Mint Salad

Ingredients

• Few thinly sliced half moons of red onion
• 2 small radishes
• 4 fresh mint leaves
• Tiny dash of extra-virgin olive oil
• Squeeze of lemon juice
• Salt

Method

1. Wash and thinly slice the radishes. Halve the slices and pop into a small bowl with the sliced red onion.
2. Finely slice the mint leaves and add to the bowl.
3. Now add the merest dash of extra-virgin olive oil, a squeeze or two of lemon juice and a little salt to season.
4. Carefully toss together and serve alongside the prepared wrap.