Chicken Fajita Wrap with salsa

A) Chicken

125g Chicken Breast

2g olive oil (spray)

3g,  half a large clove garlic

2g, half teaspoon ground cumin

2g, 1 heaped teaspoon dried oregano

3g, half a teaspoon smoked paprika

Handful fresh coriander, finely chopped

B) Veggies for the wrap

2g spray olive oil

75g, half a medium large green pepper, sliced thinly

20g, half a small red onion, cut into thick slithers

2g, half a teaspoon of smoked paprika

2g, 1 teaspoon of dried oregano

Sauce Fillers

40g Chilli Salsa (see recipe below)

40g 0% fat natural yoghurt or Quark 0% fat, high protein cheese

10g, grated cheddar cheese

 C)Wrap

40g x 2 small wholemeal wrap

D)Relish Side dish (4 servings)

140g,  half a cucumber, diced

140g, 16 cherry tomatoes cut into quarters

half a lime, juiced

25g, 2 thin rings of onion, chopped finely

1 red chilli

5g, 5 to 6 mint leaves chopped finely

5g, small handful chopped fresh coriander

• The chilli hit for this dish is the salsa. The dish comes together really quickly – just chop the cucumber, tomatoes, chilli and the herbs and toss them and the lime juice together and leave for the flavours to fuse together. Use the left-over mint herb to flavour your drinking water.
• Grate the cheese and portion out the yogurt in little bowls to serve separately
• Slice the raw chicken or meat in long thinnish slithers that fit easily length-ways into the wrap
• Slice the green pepper, red onion, finely chop the coriander, crush the garlic
• Add a spray of olive oil to a frying pan and sprinkle in the oregano, paprika and cumin and pile the chicken on top and mix together. As the chicken cooks in the pan, add a little water to stop it from sticking to the pan
• Add the fresh coriander season it and taste. Place the chicken in a warm bowl to keep while you quickly cook the veg,
• Add a little spray oil to the pan  and flash fry the green pepper and red onion, sprinkling with the herbs on a highest heat (7) for just 2 minutes with a lid on top of the frying pan, shaking the pan often. Just 2 minutes though to keep them crunchy.
• Warm the wrap in a microwave or briefly under the grill
• Finally serve them all up separately – a chicken dish, a pepper and onion dish, the yoghurt, cheese and salsa.