Chicken and hummus wraps
- Spray oil
- 200g Chicken breast fillets, cut into thin strips
- 1 Red Pepper
- 2 Garlic Gloves
- 1 Small red chilli
- 2x60g Wholemeal tortilla wraps
- 100g Low-fat hummus
- Juice of half lemon
- A handful of coriander, chopped
- A few pomegranate seeds (optional)
- Salt and freshly ground black pepper
Lightly spray a frying pan or griddle with oil and cook the chicken and red pepper, turning occasionally, over a medium heat for 8-10 minutes, or until the chicken is golden brown and cooked right through. Add the garlic and chilli and cook for 1 minute.
Heat the wraps in the microwave or warm them in a griddle pan.
Spread the hummus over the wraps and top with the chicken and red pepper mixture. Sprinkle with lemon juice, coriander and pomegranate (if using) Season to taste with salt and pepper. Fold the wraps over the filling or roll them up and eat immediately while still warm.
Use wholemeal pitta pockets instead of wraps.