Instructions:
 

Cut the chicken into strips. Heat a small frying pan and add a couple of sprays of the rapeseed oil and the sliced spring onions and cook for 1-2 minutes then add the chicken strips and cook for 10-12 minutes, stirring occasionally.

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Reduce the heat on the chicken and add the chilli powder and tomato passata to the frying pan stirring to ensure the chicken is coated in the sauce. Cook for a further 1-2 minutes.

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Place some salad leaves down the middle of each tortilla wrap and then top with the chicken and tomato sauce. Sprinkle over the sliced peppers and a few slices of fresh chilli and sesame seeds(optional). NB If you are having this cold, allow the chicken to cool thoroughly before adding to the wraps.

Serves 1
Prep time: 5 minutes
Cooking time: 15 minutes

Per portion

Calories: 384

Fat: 8.6g

Saturates: 2.6g

Carbs: 41.2g

 of which sugars: 7g

Fibre: 6.7g

Protein: 37.4g

Salt: 1.7g

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Ingredients:

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• 120g chicken meat, raw weight

• 2 small soft tortillas

• 60g tomato passata

• ½ tsp chilli powder

• 1 spring onion, cleaned, root removed and finely sliced

• 100g sliced peppers

• 1 handful mixed salad leaves

• rapeseed oil spray

• 1 pinch sesame seeds, (optional)

• 1 small fresh red chilli, sliced (optional)

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