I'm using a frying pan here but you could also use a griddle pan, which will give a nice, charred effect, or a wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Make it veggie or vegan - Replace the chicken with 1/2 a tin of drained black beans, adding to the pan 5 minutes after the onions and peppers. Swap the yoghurt for a plant-based alternative.
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
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Ingredients
bell pepper 1 (sliced)
red onion 1 (sliced)
chicken breast ½ (sliced)
lime 2 (juice)
Crosta Mollica piadina 2
mature cheddar 50 g (grated)
natural yoghurt 60 ml
smoked paprika to taste
ground cumin to taste
olive oil 1 tbsp
sea salt to taste
black pepper to taste
cherry tomatoes 100 g (squeezed)
red chillies 1 (chopped)
fresh coriander 5 sprig (chopped)
avocado 1 (halved)
Method
Prep & marinate the chicken + veg
Put a frying pan (or griddle pan or wok) over a high heat to preheat while you prepare everything.
Halve and deseed the bell pepper and cut it into thin strips. Peel, halve and finely slice the red onion. Slice the chicken breast lengthways into long strips roughly the same size as the pepper strips.
Put the bell pepper, red onion and chicken into a bowl with a good pinch of smoked paprika and ground cumin. Squeeze over the juice of half the lime, drizzle with 1 tablespoon of olive oil and season with a good pinch of pepper. Mix well and leave to marinate for about 5 minutes.
Make the guacamole
While the chicken marinates, squash the cherry tomatoes onto a large board. Finely chop the red chilli and the coriander leaves, including the tender top part of the stalks, and add to the board.
Halve and destone the avocado, then squeeze the flesh out of the skin onto the board with the tomatoes, discarding the skin.
Squeeze over the juice of the rest of the lime, then chop everything together until fine. Taste and adjust the seasoning and lime as needed.
Cook & serve
Using tongs, add the marinated bell pepper, onion and chicken to the hot pan. Cook for 6 to 8 minutes, turning regularly so nothing burns or sticks, until lightly charred and the chicken is golden and cooked through.
Warm the wholemeal tortilla wraps in a microwave or a warm dry frying pan, then put it on your serving plate.
Halve the remaining lime and squeeze the juice over the sizzling pan.
Carry the hot pan to the table, setting it down on a heatproof surface such as a chopping board, and help yourself straight from the pan.
Serve with the grated mature cheddar (if using), the guacamole and the natural yoghurt on the side.
