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Skinni Wraps with pan fried chicken, garlic & pecorino drizzle

Perfect for a light lunch or dinner snack!

SERVES

INGREDIENTS

PREPARATION (min)

COMPLEXITY

How to make

  • Pour a little oil in to a frying pan and set the red onion to sweat gently over a low heat.
  • Once the onions are on the heat, fry the chicken breast mini fillets over a medium heat in a little oil in a separate pan until well cooked through.
  • Meanwhile, place the pepper pieces skin up in a griddle pan over quite a high heat.
  • While those elements are cooking, put the basil, garlic and pecorino in a blender and whizz them in to a coarse paste, adding the extra virgin oil a little at a time to form a pistou (pesto without nuts). Season to taste.
  • Turn over your pepper pieces when they are slightly softened, and turn up the heat to sear the skin. You can do this to your chicken pieces too once the peppers are done if you like a slightly char-grilled feel. While the chicken sizzles, slice your still hot peppers in to thin strips.
  • Turn over your pepper pieces when they are slightly softened, and turn up the heat to sear the skin. You can do this to your chicken pieces too once the peppers are done if you like a slightly char-grilled feel. While the chicken sizzles, slice your still hot peppers in to thin strips.
  • Take your Deli Kitchen Plain Skinni Wraps and lay them flat. Spoon the onions, dividing them equally, in to a line down the centre of each wrap.
  • Add the pepper strips and chicken fillets to the wraps, and drizzle over a generous couple of teaspoons of the pistou. The rest can be stored in an airtight container, or frozen, to use another time.
  • Deli Kitchen’s unique design makes folding the Skinni Wrap a doddle, and you’re ready to eat

Ingredients

  • 2 Deli Kitchen Plain Skinni Wraps
  • 2 big handfuls of basil leaves roughly chopped
  • 1 clove of garlic, chopped
  • 60ml (4 tbsp) grated pecorino or any other hard cheese, like parmesan.
  • 60ml extra virgin olive oil
  • Salt and pepper to season
  • ½ small red onion, sliced
  • 2 red / yellow peppers, sliced so you have the four flattish ‘sides’ of each.
  • 300g chicken breast mini-fillets, halved if necessary
  • Olive oil (for cooking)

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