Peri Peri Chicken Tortilla Wrap with Roasted Red Peppers
Serves
2
Ingredients
2 x Chicken breasts (Sliced)
1 x Pureety Peri Peri Sachet
2 x Floured tortilla wraps
1 x Red pepper (Roasted)
30ml x Double cream
1tbsp x Vegetable oil
Salt and pepper (To taste)
Preparation
Firstly place the sliced chicken breasts on a plate and pour over the Pureety Peri Peri sachet and leave to marinate for 10 minutes in the fridge.
Meanwhile slice the roasted red pepper into thick strips and set aside.
After the chicken has marinated for 10 minutes remove from the fridge.
Cooking Method
Next place a frying pan over a high heat and add the vegetable oil.
When the pan is smoking add the sliced chicken breast, making sure as much sauce as possible is added to the frying pan. (Take extra caution here as the pan will be VERY hot, and the risk of burns from splashes of oil etc is very high!)
Then add the sliced red pepper straight away and reduce the heat down and simmer for 8-10 minutes adding a little water if needed to ensure the sauce doesn't dry up.
Finally stir in the double cream to the pan and season as needed with salt and pepper.
To serve, spoon the mixture into 2 tortilla wraps. Roll up, slice and place on a suitable serving plate.
These wraps are delicious served with spiced potato wedges and coleslaw.
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