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Pineapple chicken served in a wrap

Pineapple chicken & veg wraps

A star rating of 4.9 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 4

Enjoy these pineapple, pepper and paprika chicken wraps for an easy family dinner. Place the wraps on the table and kids will enjoy assembling their own

Nutrition: Per serving
HighlightNutrientUnit
kcal530
fat13g
saturates2g
carbs59g
sugars18g
high infibre9g
protein40g
salt1.4g
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Ingredients

  • 1 tbsp vegetable or olive oil
  • 1 large onion, halved and sliced
  • 2 red or yellow peppers, sliced
  • 1 large garlic clove, grated
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 1 tbsp smoked or sweet paprika
  • 400-500g chicken mini fillets, or skinless chicken breast, cut into thin strips
  • 400g can chopped tomatoes
  • 1 small can pineapple rings or chunks, about 200g, cut into small pieces
  • 8 soft tortilla wraps
  • mayonnaise, to serve

Method

  • STEP 1

    Heat the oil in a large frying pan over a medium heat. Cook the onion and peppers for 10 mins, stirring regularly until softened. Add the garlic, cumin, oregano and paprika, and cook for 1 min.

  • STEP 2

    Add the chicken strips, tomatoes and pineapple, turn up the heat and bring to the boil, then reduce the heat to low and simmer for about 15 mins, with the lid on for the first 5 mins, until the chicken is cooked through. Season to taste.

  • STEP 3

    Spread the tortilla wraps with a little mayonnaise, pile in the chicken and veg, fold up and enjoy.

Recipe from Good Food magazine, September 2021

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A star rating of 4.9 out of 5.10 ratings
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