Chicken and chorizo wraps

Chicken and chorizo wraps
  • Serves icon Serves 4
  • Time icon Hands on time 25 mins, plus marinating

Simple wraps with Spanish flavours; chicken marinated in smoked paprika with a chorizo and roasted red pepper sauce. Everyone will love these easy-to-make wraps.

 

Nutrition: per serving

Calories
533kcals
Fat
25.8g (8.2g saturated),
Protein
29.3g
Carbohydrates
48.6g (5.4g sugars)
Salt
1.5g
Calories
533kcals
Fat
25.8g (8.2g saturated),
Protein
29.3g
Carbohydrates
48.6g (5.4g sugars)
Salt
1.5g

Ingredients

  • 2 large, skinless chicken breasts
  • Œ1 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.

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