Mexican Bean and Feta Lunchbox Salad

Ingredients

100g canned red kidney beans, rinsed and drained

60g cooked chicken breast, shredded   

100g cherry or baby plum tomatoes, quartered  

¼ red onion, thinly sliced  

2 tbsp canned sweetcorn kernels (no added sugar or salt), drained

30g reduced-fat feta cheese, diced

A few crisp lettuce leaves, e.g. Little Gem, shredded

A few sprigs of coriander, chopped

2 small wholemeal or wholegrain tortilla wraps (60g max)   

Dressing:

1 tbsp oil-free vinaigrette

Juice of ½ lime

1 garlic clove, crushed

A pinch of dried chilli flakes