![]() 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
2 Comments
![]() 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! |
Archives
November 2015
Categories
All
|