Chicken & Chorizo Wraps

10 Minute Chicken & Chorizo Wraps. I do love a wrap - perfect for lunch at home or on the go.

Serves: 4 Time: 10 minutes

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Ingredients

• 4 Chicken Breasts

• 100g Chorizo ring, sliced (please make sure you measure this out)

• Lettuce, shredded

• 4 Tablespoons Mayo

• 2 Tablespoons Harissa or Smoked Chipotle Paste

• 1 Cucumber, sliced

• 250g Cherry Tomatoes

• 8 Small Tortilla Wraps

Marinade

• 1 Tablespoon Olive Oil

• 3 Tablespoons Soy Sauce

• 3 Garlic Cloves, minced

Red Cabbage Slaw

• 1/2 Red Cabbage, thinly shredded (approx 350g)

• 1 Red Onion, thinly sliced

• 1 Teaspoon Granulated Sugar

• 1/2 Teaspoon Salt

• 10 Tablespoons Red Wine Vinegar or Apple Cider Vinegar

Method

1. Firstly, Place the red cabbage and onion into a bowl and pour over the vinegar, sugar and salt - give it a good stir and then place the bowl covered in the fridge to pickle. Next, put your hand on top of each chicken breast and take a sharp knife to slice in half through the middle, a bit like slicing a burger bun. Then slice the chorizo into slices.

2. Next, mix together your marinade ingredients in a bowl and add the chicken, coat well in the sauce.

3. Prep your cucumber, red onion and cherry tomatoes by slicing thinly and shred your lettuce.

4. Next, cook your chicken breasts for approx 4-5 minutes each side in a frying pan or griddle. Making sure it's cooked through and not pink in the middle. For the last 3 minutes throw in the chorizo slices and cook 1.5mins on each side. Once done, set aside to rest.

5. Heat your wraps in the microwave for a few seconds, and then start piling with your shredded lettuce, cucumber, tomatoes, chicken breasts and chorizo. Pour any meat juices from the pan over too if you like.

6. Mix your mayo with the chipotle/harissa sauce and then drizzle over the wraps. Serve with your pickled cabbage slaw. This slaw keeps for 3 days in the fridge if you have some leftover and would be a nice addition to the Fish Tacos recipe.

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Rosie ❤️