Cannellini bean, cherry tomato & red onion salad
A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating
Chilli chicken wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 6 boneless, skinless chicken thighscut into bite-sized pieces
- 1 large onionthinly sliced into half-moons
- 2 garlic clovesfinely chopped
- 3cm piece gingerpeeled and finely chopped
- ½ tsp ground cumin
- ½ tsp garam masala
- 1 tbsp tomato purée
- 1 red chillithinly sliced into rings
- juice ½ lemon
- 4 rotiswarmed
- ½ small red onionchopped
- 4 tbsp mango chutneyor lime pickle
- 4 handfuls mintor coriander
- 4 tbsp yogurt
Nutrition: per serving
- kcal477low
- fat19g
- saturates5g
- carbs46g
- sugars16g
- fibre4g
- protein28g
- salt1.7g
Method
step 1
Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
step 2
Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
step 3
Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins
