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Member recipe

Summer Chicken Wraps

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Serves 4

Chicken breast with seasonal summer veg - red onion, orange pepper (or colour of your choice), courgettes, baby plum tomatos, mushrooms and a chilli kick.

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  • 3 skinless boneless chicken breasts, diced
  • 3 courgettes, sliced
  • 2 orange peppers
  • 1 red onion, diced
  • 1 tsp dried chilli flakes
  • 100g mushrooms, sliced
  • 100g baby plum tomatoes, halved
  • 1 red chilli, sliced
  • salt and pepper to season
  • 1 tin of chopped tomatoes
  • olive oil
  • 8 flour tortillas


    1. Begin by pouring a swirl of oil into a large frying pan and allow to heat. Whilst the oil is heating, chop up your chicken breasts and all of your vegetables.
    2. Once the frying pan is hot, add the chicken and fry for around 4 minutes or until cooked through.
    3. Add the red onions, courgettes, mushrooms and chilli flakes to the pan and cook until the onions, mushrooms and courgettes have softened.
    4. Now add the peppers, chilli and plum tomatoes and fry for a further 2 mins.
    5. Wrap the flour tortillas in tin foil and place in warm oven for around 10 mins to warm through.
    6. Now add the chopped tomatoes to the frying pan and cook until the tortilla wraps have warmed. Split the frying pan contents between 4 bowls and place the tortillas in the centre of the table so everyone can wrap their own. Serve with a fresh salad and chips/baby boiled potatoes.

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