Spicy Chicken Wraps
To say my daughter is obsessed with this meal would be an understatement. Sweet and spicy peri-peri seasoning pairs perfectly with salty halloumi and cool sour cream - it’s definitely not just for kids!
This is a quick, easy and popular midweek meal that’s simple to throw together. Serve with spicy rice, chips or corn for a fuss-free dinner everyone will enjoy.
4 Servings 30 Minutes
Ingredients
- Halloumi - 100 grams
- Sour Cream - 4 tbsp
- Olive Oil - 1 tbsp
- Peri Peri Spice - 2 tbsp
- Pineapple Slices - 4
- Spicy Microwave Rice - 250 grams
- Tortilla Wraps - 4
- Corn On The Cob - 2
- Red Pepper - 1
- Chicken Breasts - 2
Method
- Cut the chicken breasts into thin slices and put into a bowl, add the peri-peri spice mix and a tablespoon of olive oil and stir to combine.
- Fry the chicken pieces over a medium heat until cooked through.
- Meanwhile, cut the halloumi into slices and add into a separate frying pan. Cook over a medium heat until browned, flip the slices over to brown the other side then remove the slices from the pan and set aside on a plate.
- Bring a pan of salted water to the boil and add the corn on the cob pieces, cover and simmer for 5 minutes.
- Heat the microwave rice as per the packet instructions.
- Warm the tortilla wraps one at a time, divide the chicken pieces between the four wraps then top with a slice of pineapple and two slices of halloumi. Top with a dollop of soured cream and fold each wrap.
- Cut each wrap in half and add to a plate with a portion of spicy rice and corn on the cob.