Lemon & greens pesto pasta
Prep, cook and serve this quick and easy lemon and green veg pasta in just 15 minutes. It's perfect for busy days, and will be loved by the whole family
Pineapple chicken & veg wraps
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Skip to ingredients
- 1 tbsp vegetable or olive oil
- 1 large onionhalved and sliced
- 2 red or yellow pepperssliced
- 1 large garlic clovegrated
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tbsp smoked or sweet paprika
- 400-500g chickenmini fillets, or skinless chicken breast, cut into thin strips
- 400g can chopped tomatoes
- 1 small can pineapple ringsor chunks, about 200g, cut into small pieces
- 8 soft tortilla wraps
- mayonnaiseto serve
Nutrition: Per serving
- kcal530
- fat13g
- saturates2g
- carbs59g
- sugars18g
- fibre9ghigh
- protein40g
- salt1.4g
Method
step 1
Heat the oil in a large frying pan over a medium heat. Cook the onion and peppers for 10 mins, stirring regularly until softened. Add the garlic, cumin, oregano and paprika, and cook for 1 min.
step 2
Add the chicken strips, tomatoes and pineapple, turn up the heat and bring to the boil, then reduce the heat to low and simmer for about 15 mins, with the lid on for the first 5 mins, until the chicken is cooked through. Season to taste.
step 3
Spread the tortilla wraps with a little mayonnaise, pile in the chicken and veg, fold up and enjoy.
