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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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Bites
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100g canned red kidney beans, rinsed and drained
60g cooked chicken breast, shredded
100g cherry or baby plum tomatoes, quartered
¼ red onion, thinly sliced
2 tbsp canned sweetcorn kernels (no added sugar or salt), drained
30g reduced-fat feta cheese, diced
A few crisp lettuce leaves, e.g. Little Gem, shredded
A few sprigs of coriander, chopped
2 small wholemeal or wholegrain tortilla wraps (60g max)
Dressing:
1 tbsp oil-free vinaigrette
Juice of ½ lime
1 garlic clove, crushed
A pinch of dried chilli flakes
Mix together the kidney beans, chicken, tomatoes, red onion, sweetcorn, feta, lettuce and coriander in a bowl.
To make the dressing: blend the dressing together in a small bowl or shake vigorously in a screwtop jar.
Toss the kidney bean and chicken mixture in the dressing and transfer to a sealed lunchbox container.
When you’re ready to eat, divide the mixture between 2 wraps. Fold over or roll up and enjoy.
If you enjoyed this lunch try our lamb kofta and tzatziki wrap.
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