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Recipe by Good Food

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1. Cut 8 large squares of greaseproof paper. Top each with 1 tortilla wrap, then spread each with 1 tsp pepper salsa. Top with tikka chicken slices.
2. Add chopped whole roasted red peppers andchopped green olives. Roll up, then wrap tightly with the paper, twisting ends. Keep in fridge for up to 2 days. To serve, microwave each tortilla on High for 11⁄2 mins.

Per tortilla

219 kcalories, protein 12g, carbohydrate 30g, fat 6 g, saturated fat 1g, fibre 2g, salt 1.97 g

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• genadarb

  27 December 2008

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  01 February 2009

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• alyssa

  28 March 2009

  alyssa rated and commented on this recipe

  

  I decided to do this recipe as i had lotsa chicken tikka leftovers. I didn't use olive but i used courgettes instead to add crunchiness. I added feta cheese as well. It was so easy to make, i did a few for my lunch at work! excellent!

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Ingredients

• 8 tortilla wraps
• 8 tsp pepper salsa
• 210g pack chicken tikka slices
• 2 chopped whole roasted red peppers
• 8 chopped green olives

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Difficulty and servings

Makes 8

Preparation and cooking times

Prep 5 mins

Low-fat

Ingredients

• 8 tortilla wraps
• 8 tsp pepper salsa
• 210g pack chicken tikka slices
• 2 chopped whole roasted red peppers
• 8 chopped green olives

Per tortilla

219 kcalories, protein 12g, carbohydrate 30g, fat 6 g, saturated fat 1g, fibre 2g, salt 1.97 g

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