This is a fab, fast dinner that the kids love because they get to put it together themselves. The chicken in this recipe goes a long way so it’s really economical and can be substituted with pork or even your leftover roast. It can also be served cold, in a lunch box or on the run. Feel free to add other condiments such as tomato salsa or guacamole, whatever takes your fancy! This recipe serves a family of five.

Ingredients:

8-10 large flour tortilla wraps (it really depends how full you stuff them!)*
1/2 white onion, thinly sliced into half moons
2 chicken breasts, sliced thinly into long strips
Splash of rape seed oil
2-4 tsp BBQ seasoning (we like the ‘Old Elpaso’, smoky bbq, fajita seasoning)
1 red pepper, sliced into sticks
1 yellow pepper, sliced into sticks
2 spring onions, sliced into thin finger lengths
Finger length chunk of cucumber, sliced into sticks
Large carrot, sliced into sticks
3 tbsp sour cream or natural yogurt
Small bunch chives (optional)

*My lot tend to pile in the fillings, so only eat one or possibly two wraps. If you make them with less filling (better for take-away), you may need more tortillas

Method:

Gently fry the onion in the oil until translucent
Add the chicken and continue to fry for a couple of minutes
If you prefer your peppers cooked, add them now (we like them raw)
Add the bbq seasoning and stir to coat
Continue to fry until the chicken is cooked through (should only take a few minutes as it is thinly cut)
Arrange the salad sticks on a plate, keeping some of the green ends of spring onion back
Chop the green spring onions and chives finely and stir into the sour cream or yoghurt

Serve everything separately so individuals and create their own wraps!
Fold in at the bottom (as shown) then fold in each side to create an open ended wrap
Fold top and bottom before rolling to create a closed wrap to take away