Another perfect recipe for packed lunches. These chicken wraps are super delicious and healthy at the same time. You can make it vegetarian by using paneer or halloumi instead of chicken.
Makes 2 wraps
Ingredients
oil of choice
1 tsp cumin seeds
1 brown onion, finely chopped.
1 large tomato, roughly chopped
¼ tsp cumin powder
1 tbsp ketchup
¾ tsp salt
½ chilli powder
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 chicken breast
butter (optional)
salad/spinach leaves
Method
– Add 1 tbsp oil to a hot pan. Add the cumin seeds and let them sizzle. Add the onions and cook for 8-10 minutes until golden.
– Add the tomatoes and cook for 5 minutes.
– Add the cumin powder, ketchup, salt, and chilli powder. Mix well.
– Add the peppers. Mix, cover, and cook for 3-4 minutes.
– Place the chicken on a chopping board and cover it in clingfilm or beeswax wrap. Use a rolling pin to flatten it and make it the same thickness all over.
– Add 1 tbsp oil to a hot pan. Add the chicken, cover, and cook for 8-10 minutes. Turn it over halfway. Allow the chicken to cool before you thinly slice it and add it to the pepper mixture. Mix well.
– To assemble the wrap, thinly spread some butter onto one side. Add 2 heaped tbsp of the pepper and chicken mixture to the centre of the wrap, top with some salad leaves, fold in the sides, and then roll it up.
– Slice in half and serve.
Time to tuck in!