Recipes
Date posted: 14/09/2018
Ingredients
| Sunflower oil | 3 tbsp |
| Farmstead farm quality chicken breast fillet uncalibrated | 400g |
| Onion, wedges | 150g |
| Red bell pepper, strips | 140g |
| Carrots, thinly sliced | 300g |
| Lettuce, chopped into bite-size pieces | 200g |
| Tortilla wraps | 6pcs |
Method
- Heat the oil in a wok or large non-sticking pan on a medium heat. Fry the chicken breast strips in 5 minutes until done. At the last moment, add the onion and peppers. Season with salt and pepper and set aside.
- Mix the carrots and lettuce in a bowl with the chicken, bell pepper and onion.
- Cover the tortillas with the chicken and lettuce mixture, fold the round side over the filling and roll up the tortillas.
- Reheat in a panini toaster and cut in half before serving.