Chilli Chicken Wraps Recipe - BBC Good Food

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• Chilli chicken wraps

Chilli chicken wraps

• Jennifer Joyce

Save recipeServes 4EasyPrep: 10 minsCook: 25 minsA star rating of 4.8 out of 5.72 ratingsRateloading...

It's a wrap! A speedy supper with plenty of spice that's low in calories - the perfect midweek meal

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Showing items 1 to 3 of 3

Cannellini bean, cherry tomato & red onion salad

A star rating of 5 out of 5.7 ratings

A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating

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Ditch the takeaway and rustle up this smoky, spicy pork stir-fry with black beans, coriander and avocado

Mint chutney

A star rating of 4 out of 5.6 ratings

Complement and cool a curry with some homemade mint chutney

Ingredients

Nutrition

• 2 tbsp vegetable oil
• 6 boneless, skinless chicken thighs cut into bite-sized pieces
• 1 large onion thinly sliced into half-moons
• 2 garlic cloves finely chopped
• 3cm piece ginger peeled and finely chopped
• ½ tsp ground cumin
• ½ tsp garam masala
• 1 tbsp tomato purée
• 1 red chilli thinly sliced into rings
• juice ½ lemon
• 4 rotis warmed
• ½ small red onion chopped
• 4 tbsp mango chutney or lime pickle
• 4 handfuls mint or coriander
• 4 tbsp yogurt

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Nutrition: per serving

• kcal477low
• fat19g
• saturates5g
• carbs46g
• sugars16g
• fibre4g
• protein28g
• salt1.7g

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Method

• step 1

  Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.

• step 2

  Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.

• step 3

  Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins

Recipe from Good Food magazine, April 2016

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A star rating of 4.8 out of 5.72 ratingsAdAd

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