Prep Time 5mins
Cook Time 15 mins
Serves 2

Ingredients

2 chicken breasts (about 260g) 
2 teaspoons olive oil
20g coriander
sea salt and black pepper
1 small red onion
1 small red pepper
1 small yellow pepper
1 fresh chilli. deseeded and thinly sliced
2 large wholewheat tortillas
60g cheddar cheese, grated

Sauce
1/2 onion
1/2 clove garlic
1 teaspoon olive oil
400g tin of chopped tomatoes
10g agave syrup
2 tablespoons tomato purée
1 teaspoon fajita mix

Directions

Make the pizza sauce first by finely dicing the onion and roughly chopping the garlic. In the oil, cook the garlic and onion until soft but nor coloured, keep the heat no higher than medium for this. Now add the tomatoes, agave syrup, tomato purée and fajita seasoning, bringing to a boil and simmer to reduce down to half the original volume. Once cooled, blend until smooth.

Dice the chicken into small cubes and cook in half the oil, on a high heat for 5-6 minutes. Add in half the coriander and the salt and pepper. Add the onions and peppers with a dash more oil, and heat for 2-3 mins. Reheat the sauce and turn on your grill to medium.

Place the tortillas under the grill for 20seconds each side.  Place on to two large plates, spread the sauce on each one, and place half the chicken and veg mixture on each. Top with the cheese and grill for 2-3 mins until the cheese has melted. Serve with the remaining coriander to garnish.

Low carb option: Omit the tortilla, and replace with a mixed leaf salad or some large lettiuce leaves as the wrap
High carb option: Add a side of sweet potato wedges

Prep Time: 10 mins
Cook Time: 40mins
Serves: 4

Ingredients

1 Butternut Squash
3 garlic cloves
4 tablespoons olive oil
black pepper
1 chicken stock pot
600ml water
250 giant cous cous
juice of half a lemon
1/2 tablespoon crushed chillies
400g left over beef (no leftovers: cook some more!)
50g hazlenuts
1 handful chopped parsley
1 handful coriander

Directions

Preheat the oven to 180C. Peel and cut the squash into bite sized chunks. Place into a roasting tin with the unpeeled garlic cloves, drizzle over 2 tablespoons of the olive oil, stir and season with the black pepper. Roast for 30 minutes and when done remove and leave to cool, taking out the garlic cloves for later. Add the stock to the water and bring to the boil, add the cous cous. Cook for 7-10 minutes (check pack as cous cous comes in many different sizes)

Make a dressing by blending the remaining oil, chillies, lemon juice and garlic puree (from the roasted garlic) pour this over the cous cous and stir to combine. Add in the squash, beef, herbs and walnuts and serve!