3 chicken fillets (chopped into strips)
1 tin kidney beans
1 red pepper (chopped into strips)
1 yellow pepper (chopped into strips)
1 red onion sliced
2 tsp paprika
Pinch of cumin
1 tsp rapeseed oil
Juice of 1 lime
8 wholegrain tortilla wrapsAccompaniments (all optional)
Natural yogurt or reduced-fat créme fraiche
Pre-heat the oven to 180oC. Wrap the tortilla wraps in tinfoil. Heat the rapeseed oil in a large frying pan. Add the chicken strips and allow to cook on a medium heat for 5-10 minutes until starting to brown.
Place the tortilla wraps in tinfoil in the hot oven.
Add the peppers and onions to the chicken and continue to cook until the veg starts to soften slightly (about 7 minutes).
Add the spices and kidney beans and cook for a further 5 minutes, tossing everything together.
Meanwhile, place the accompaniments in little bowls on the table
Place the chicken & veg mix in a bowl and squeeze over the lime juice. Place the bowl and tortilla wraps on the table, and allow everyone to help themselves.
High in Vitamin C, Folic Acid, Beta-carotene (Vitamin A), Niacin
Source of Iron, Zinc, Calcium, Magnesium, Vitamin B6,