Dinner for 2

Chicken Enchilada Wraps

Name: Chicken Enchilada Wraps
Total time: 32 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 90 g wholemeal flour plus extra for dusting (optional); 3 tsp rapeseed oil; 120 g bio yogurt; 2 tsp mild chilli powder; 1 clove garlic finely grated; 1 lime zested and half juiced; 1 red onion halved and sliced; 1 red pepper deseeded and sliced; 2 skinless chicken breasts sliced; 1 small avocado; 15 g fresh coriander chopped

Soft yogurt flatbreads wrap spiced chicken, peppers, onion, avocado, and coriander cooked in a skillet.

$4.11per serving $$$

32 minstart to table

2servings

Mexican High-protein Dinners Lunches Back to school

Ingredients

90 g wholemeal flour plus extra for dusting (optional)
3 tsp rapeseed oil
120 g bio yogurt
2 tsp mild chilli powder
1 clove garlic finely grated
1 lime zested and half juiced
1 red onion halved and sliced
1 red pepper deseeded and sliced
2 skinless chicken breasts sliced
1 small avocado
15 g fresh coriander chopped

Steps

Mix the flour, 60 grams yogurt, one teaspoon oil, and enough water to form a soft dough.
Rest the dough for 5 minutes, then divide it into two balls and roll them into thin rounds.
Cook the rounds in a dry skillet over medium heat for 2 minutes per side.
Mix the remaining yogurt with chili powder, garlic, lime zest, and lime juice.
Cook the onion, pepper, and chicken in the remaining oil over medium-high heat for 8 to 10 minutes, until the chicken reaches 165 F.
Fill the flatbreads with chicken, vegetables, avocado, coriander, and yogurt sauce, then roll them into wraps.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.