• 1 tbsp olive oil
  • 400 g British chicken mini fillets
  • 2 tbsp Mexican spice blend
  • 4 plain tortilla wraps
  • 1 red onion, peeled and sliced
  • 1 red pepper, deseeded and sliced
  • 0.5 green pepper, deseeded and sliced
  • 0.5 yellow pepper, deseeded and sliced
  • 300 g Italian passata sauce
  • 410 g mixed pulses in water, drained and rinsed in cold water
  • 28 g fresh coriander, washed and chopped, reserving a few leaves to garnish
  • 4 tbsp soured cream
  • 50 g mature British cheddar cheese, grated
  • 135 g crispy leaf salad, to serve


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Heat half the oil in a frying pan and cook the chicken for 5 minutes, until golden. Stir in the spice blend and cook for 1 minute. Remove from the pan; set aside.

  2. 2

    Wrap the tortillas in foil and warm in the oven for 8 minutes.

  3. 3

    Meanwhile, heat the remaining oil in the pan and cook the onion and peppers for 5 minutes, then stir in the passata. Return the chicken to the pan along with the mixed pulses. Cook, stirring, for a further 2-3 minutes, until the chicken is cooked through and no pink remains. Stir in the chopped coriander.

  4. 4

    Serve the tortillas topped with the chicken mixture, some soured cream and grated Cheddar. Garnish with the reserved coriander, and serve with the salad.

Nutritional Details

Each serving provides
  • Energy 2366kj 565kcal 28%
  • Fat 15.7g 22%
  • Saturates 6.7g 34%
  • Sugars 13.4g 15%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 481kj/115kcal

Each serving provides

52.4g carbohydrate 11.6g fibre 47.6g protein

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