Ingredients (Serves 2)
2 tsps ghee or avocado oil
200g chicken breast, butterflied
1 red bell-pepper, diced
2 wholemeal tortilla wraps (use gluten free if preferred)
For The Seasoning:
½ tsp ground cumin
½ tsp ground coriander
½ tsp dried oregano
½ tsp hot chilli powder
¼ tsp ground cinnamon
For The Toppings:
2 tbsps crème fraîche or soured cream
20g Cheddar cheese, finely grated
3 tbsps fresh coriander, chopped
2 tbsps salsa
Nutrition:
Per Serving: 450 Calories, 38g Carbs, 34g Protein, 18g Fat
Preparation:
Place the seasoning ingredients in a large bowl and stir well
Add the chicken and stir well until coated in the spice mixture
Heat the ghee/oil in a frying pan over a medium flame
Add the chicken and cook for 4 minutes on each side, or until cooked
Add the bell-pepper and fry for 3 minutes, stirring occasionally
Transfer the chicken to a chopping board and slice then set aside
Place the tortilla wraps on a flat surface
Divide the chicken and peppers between each wrap
Add the toppings and wrap each tortilla tightly and serve