Chicken and chorizo wraps

Name: Chicken and chorizo wraps
Prep time: 10 min
Cook time: 15 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 2 large, skinless chicken breasts; 1 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

Easy
July 2007

Easy
July 2007

Serves 4
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

Nutrition: per serving

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

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Ingredients

2 large, skinless chicken breasts
1 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

2 large, skinless chicken breasts
1 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

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.
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.
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.
Remove the chicken from the skewers and serve on the wraps with the sauce, soured cream and a mixed dressed salad.

Method

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.
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.
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.
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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