Try a taste of Spain with these chicken and chorizo wraps. Veggies can replace the chorizo with diced courgette, and haloumi instead of the chicken.
Serves 4
Takes 25 minutes to make, plus marinating
Per serving:
533kcals
25.8g fat (8.2g saturated)
29.3g protein
48.6g carbs
5.4g sugar
1.5g salt
1. Cut the chicken into large chunks and put in a non-metallic bowl with the paprika, garlic, lemon zest and juice and oil. Season, toss together and marinate for at least 30 minutes or up to 3 hours.
For veggies, replace the chorizo with 1 diced courgette, and use 400g diced haloumi instead of the chicken.
2. Meanwhile, make the sauce. Drain and roughly chop the peppers, reserving 2 tablespoons oil. Heat the reserved oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes, until softened. Add the peppers, chorizo and a splash of water. Cover and simmer over a gentle heat for 5 minutes, until the sauce is thickened. Season to taste. Cover and keep warm.
3. Preheat the grill to medium-high. Thread the marinated chicken onto metal or wooden skewers (if using wooden skewers, soak them first in water to prevent scorching). Grill for about 5 minutes each side, until the chicken is cooked through.
4. Remove the chicken from the skewers and serve on the wraps with the sauce, soured cream and a mixed dressed salad.
© delicious. magazine
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