Latin-American Chicken Parcels

Latin-American Chicken Parcels

Ingredients

2 Chicken Breasts (250g total)
150g Frozen peas
1 Sml Green Chilli (deseeded & chopped)
1 Clove garlic – crushed
3 Tblsp Low-Fat Greek Yoghurt
3 Tblsp Chopped Fresh Coriander
Juice of 1 lime
150g Canned Kidney beans (drained & washed)
100g Tomatoes (deseeded & chopped)
2 Scallions (chopped)
4 Soft Tortillas

Cooking Time: 35 minutes

Serves 4

Method

1.Grill the chicken breasts for 6 – 8 mins, turning once until cooked through (juices should run clear).

2.When cooked set the chicken aside to cool, then chop into cubes.

3.Simmer the peas in salted water until tender. Drain and refresh with cold water.

4.Place the peas in a food processor; add the chilli, garlic, and yoghurt. Add some of the coriander and some of the lime juice. Blitz until pureed. Taste and adjust the flavour to your liking with the remainder of the coriander and line juice and some salt and black pepper.

5.Stir the beans, tomatoes and scallions into the puree.

6.Spread the mixture over the tortillas, top with the chicken cubes and roll it up.

7.Wrap each parcel tightly in tin foil.

 

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