Ingredients
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1 tbsp Olive Oil
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7 oz (200 g) Chicken
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1 red Bell Peppers
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2 Garlic
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1 small Red Chillies
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2 wholemeal Tortillas
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4 oz/½ cup (100 g) Hummus
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1 Carrots
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½ Lemon Juice
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a handful of Coriander
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Salt
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freshly ground Black Pepper
Directions
This is one of those lunches that feels so filling and ‘big’ that you wonder how it can possibly be healthy, but it absolutely is (plus at least you know what’s gone in these rather than the pre-packed supermarket versions). You can make the chicken and red pepper mixture the night before and chill in the fridge overnight, then just add the hummus, carrot and herbs the following day before serving cold or popping into a lunckbox.
Steps
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1
Done
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Heat the oil in a frying pan (skillet) set over a medium heat. Add the chicken strips and red (bell) pepper and cook, turning occasionally, for 8–10 minutes until the chicken is golden brown and cooked through and the red pepper is tender. Add the garlic and chilli and cook for 1 minute. Remove and keep warm. |
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2
Done
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Meanwhile, heat the wraps in the microwave or warm them in a griddle pan. |
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3
Done
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Spread the hummus over the wraps and top with the grated carrot and chicken and red pepper mixture. Sprinkle with the lemon juice and coriander (cilantro) and season lightly with salt and pepper. |
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4
Done
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Fold the wraps over the filling to enclose it or roll them up and eat immediately while still warm. |
