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Food
Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
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10mins
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10mins
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Easy
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2
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Bites
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1
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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.
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