This recipe is so easy to make. One of the great things about it is you can leave the chicken to marinate in advance or if you don’t have time you can just leave it to marinate whilst you prepare the rest of the dish.
Smoked paprika is made from a combination of dried sweet peppers and dried chilli peppers, the colour varies depending on the type of peppers used. Paprika is rich in Vitamin C and carotenoids, it is rich in beta-carotene which is converted into Vitamin A in the body which plays a vital role in maintaining healthy skin, preventing wrinkles and promoting a brighter complexion.
Paprika contains high levels of iron; 1 tsp contains 6% of men’s and 3% of women’s recommended daily intake of iron.
Ingredients:
Serves 4
- 3 chicken breasts, diced
- 2 tsp ground cumin
- 3 tsp smoked paprika
- 1 yellow pepper
- 1 red pepper
- 300g mushrooms
- 1 onion
- 1 tsp coconut oil
- 8 wholemeal wraps
For the Guacamole:
- 1 avocado
- 1 lime
- 6 cherry tomatoes
For the Salsa:
- 20 cherry tomatoes
- 6” cucumber
- 10 basil leaves
- ½ lime
Method:
- Place the chicken into a bowl, add the cumin and paprika stir well and cover. Set aside to marinate (depending on how much time you have this can be a few hours or just the amount of time it takes to prepare the other ingredients)
- To make the guacamole remove the skin and pip of the avocado and place in a blender with the tomatoes and the juice of 1 lime. Blend until combined and then set aside
- To make the salsa chop the tomatoes into quarters, dice the cucumber and then add both to a bowl with the juice of ½ a lime. Finely chop the basil, add to the bowl and stir well
- Slice the peppers, mushrooms and onions
- Put the coconut oil into a wok and heat
- Add the onions and chicken stirring regularly
- When the chicken is sealed (about 5 minutes) add the mushrooms and peppers and cook until the chicken is cooked through
- Place a wrap on to a plate, add some of the chicken and pepper mixture, top with guacamole and salsa and then roll into a wrap
- Serve 2 wraps per person
