Date posted: 14/09/2018

Chicken wrap

  • Serves 6
  • Timing: 25 mins
Votes: 0 Average: 0


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


  1. 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.
  2. Mix the carrots and lettuce in a bowl with the chicken, bell pepper and onion.
  3. Cover the tortillas with the chicken and lettuce mixture, fold the round side over the filling and roll up the tortillas.
  4. Reheat in a panini toaster and cut in half before serving.
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