Try a taste of Spain with these chicken and chorizo wraps. Veggies can replace the chorizo with diced courgette, and haloumi instead of the chicken.
Ingredients
- 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
Method
- 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.