Serves 4

Chicken and chorizo wraps recipe

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Takes 25 minutes to make, plus marinating

2 large, skinless chicken breasts
1/2 tsp smoked hot paprika
1 garlic clove, crushed
Grated zest and juice of 1 lemon
1 tbsp olive oil
Warmed tortilla wraps, to serve
142ml pot soured cream, to serve
Mixed dressed salad, to serve

For the sauce
280g jar roasted red peppers in oil
1 small onion, thinly sliced
75g piece chorizo, skinned and diced

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1. Cut the chicken into large chunks and put in a non-metallic bowl with the paprika, garlic, lemon zest and juice and oil. Season, toss together and marinate for at least 30 minutes or up to 3 hours.
2. Meanwhile, make the sauce. Drain and roughly chop the peppers, reserving 2 tablespoons oil. Heat the reserved oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes, until softened. Add the peppers, chorizo and a splash of water. Cover and simmer over a gentle heat for 5 minutes, until the sauce is thickened. Season to taste. Cover and keep warm.
3. Preheat the grill to medium-high. Thread the marinated chicken onto metal or wooden skewers (if using wooden skewers, soak them first in water to prevent scorching). Grill for about 5 minutes each side, until the chicken is cooked through.
4. Remove the chicken from the skewers and serve on the wraps with the sauce, soured cream and a mixed dressed salad.

Nutritional info

Per serving: 533kcals, 25.8g fat (8.2g saturated), 29.3g protein, 48.6g carbs, 5.4g sugar, 1.5g salt

Chef's tip

For veggies, replace the chorizo with 1 diced courgette, and use 400g diced haloumi instead of the chicken.

Wine Recommendation

It’s got to be a Spanish wine, and the best bet is a modern red like a Navarra Tempranillo, or try a young, less oaky Rioja.

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