Prep
20 mins

Cooking Time

Cooking
10 mins

Serves 2

Baby Leaf

Ingredients

Serves: 2

  • Half a bag of Florette Baby Leaf salad
  • 5 cherry tomatoes, sliced in half
  • ½ red onion, diced
  • ½ garlic clove, crushed
  • 10 basil leaves, finely chopped
  • 10ml olive oil
  • Salt and pepper
  • 1 skinless chicken breast, sliced in strips
  • 50ml piri-piri sauce
  • 2 tortilla wraps

Method

  1. Place cherry tomatoes into a bowl, add red onion, garlic, basil, olive oil, seasoning and mix well. Leave to marinate for at least 1 hour.
  2. Place chicken strips into a bowl and add most of piri-piri sauce, mix well and leave to stand for 1 hour.
  3. Heat a little oil in a pan over medium heat, cook chicken strips on one side for 3 mins, turn the strips over and cook for a further 2 mins. Check that the chicken is fully cooked through before removing from the pan.
  4. Spread the remaining piri-piri sauce over each wrap, add the Florette baby leaves, top with cherry tomato mix and chicken strips. Fold in the ends of the wrap and roll into a cylinder shape. Cut each wrap in half and serve straightaway.
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