Spicy chicken and tomato tacos


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.

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.

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


  • 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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© 2019 by Healthy Living with Sarah

*Whilst every effort has been made to ensure that all content shown in the recipes and in any articles (including exercise content)is correct, it should only be used as a guideline. If you are unsure as to whether any content is suitable for you, you should seek advice from a medical practitioner first.