|Sunflower oil||3 tbsp|
|Farmstead farm quality chicken breast fillet uncalibrated||400g|
|Red bell pepper, strips||140g|
|Carrots, thinly sliced||300g|
|Lettuce, chopped into bite-size pieces||200g|
- 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.