Food
Fillet Steak with Creamy Peppercorn Sauce
If you are looking a delicious, satisfying special meal. This is it! Fillet steak is a …
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10mins
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40mins
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Easy
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2
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12 Baby Potatoes
Rosemary
Pepper
Paprika
Olive oil
2 Wholemeal wraps
2 Skinless chicken breasts
Low cal spray-oil
3 tbsp Natural yogurt
Juice of 1/2 a lemon
Mint
Baby salad leaves
1/2 chopped Red onion
1/2 chopped Tomato
1/2 chopped Cumcumber
Paprika, chilli flakes, cayenne pepper or any other spices you like
Chips
Wash and scrub your potatoes, but do not peel them.
Quarter them and place them in a bowl.
Add 1 tsp olive oil, paprika, a few sprigs of rosemary and a twist of cracked pepper.
Toss the bowl until potatoes are nicely coated.
Place in a 180degrees preheated oven for about 35-40 minutes or until golden and crispy.
Chicken
Chop the chicken into strips and coat in a mixture of your favourite spices- cayenne pepper, chilli flakes, paprika etc.
Heat the low cal spray-oil in a pan and add the chopped chicken fillets, stirring occasionally until chicken is cooked through.
Yogurt and Mint Dressing
To make the yoghurt and mint dressing, finely chop a handful of mint and mix with 3tbsp natural yoghurt and a squeeze of lemon juice.
To Serve
Assemble the dish by spooning the yogurt dressing over the wrap then scatter the golden crispy chips on top. Garnish with salad leaves, red onion, cucumber and tomato slices.
Fold the bottom and sides to create your wrap. Serve the extra chips on the side with whatever salad you have left over.
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