Ingredients
- Sunflower oil 3 tbsp
- Farmstead farm quality chicken breast fillet uncalibrated 400g
- Onion, wedges 150g
- Red bell pepper, strips 140g
- Carrots, thinly sliced 300g
- Lettuce, chopped into bite-size pieces 200g
- Tortilla wraps 6pcs
Method
- Heat the oil in a wok or large non-sticking pan on a medium heat. Fry the chicken breast strips in 5 minutes until done. At the last moment, add the onion and peppers. Season with salt and pepper and set aside.
- Mix the carrots and lettuce in a bowl with the chicken, bell pepper and onion.
- Cover the tortillas with the chicken and lettuce mixture, fold the round side over the filling and roll up the tortillas.
- Reheat in a panini toaster and cut in half before serving.
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