Chipotle chicken lunch wrap

Ingredients

• chicken breasts 2 small
• chipotle paste 2 tbsp
• red cabbage ¼, shredded
• spring onions 2, thinly sliced
• lime 1, juiced
• baby spinach 2 handfuls
• coriander a large handful, chopped
• tortilla wraps 2 large
• low-fat soured cream 2 tbsp
• pickled jalapeños 2 tbsp, chopped
• Tabasco, to serve

Method

• Step 1

  Heat the oven to 200C/fan 180C/ gas 6. Coat the chicken breasts in the chipotle paste, season and put onto a non-stick baking tray. Put into the oven for 20-25 minutes or until cooked through. Rest on the tray for 5 minutes, then slice and toss with any juices from the tray.

  Step 2

  Meanwhile, mix the cabbage with the spring onion, season and add the lime juice. Massage with clean hands, then stir in the spinach and coriander.

  Step 3

  Lay a large sheet of foil on a chopping board with a tortilla on top and spread over the soured cream. A third of the way up the tortilla, lay a horizontal layer of half the chicken, put half of the slaw mix on top and finish with jalapeños and a splash of Tabasco, if you like. Fold each of the sides of the tortilla in, then use the foil to help you roll the tortilla round itself – squeezing to enclose, then seal the foil. Repeat with the remaining tortilla and ingredients. Cut each in half to serve.

Nutritional data

• kcals 329
• fat 8.1g
• saturates 3.1g
• carbs 25.4g
• sugars 5g
• fibre 4.3g
• protein 36.5g
• salt 1.5g