Pineapple chicken & veg wraps recipe | Good Food

Units:

1 tbsp vegetable or olive oil
1 large onion
halved and sliced
2 red or yellow peppers
sliced
1 large garlic clove
grated
1 tbsp cumin
1 tbsp dried oregano
1 tbsp smoked or sweet paprika
400-500g chicken
mini fillets, or skinless chicken breast, cut into thin strips
400g can chopped tomatoes
1 small can pineapple rings
or chunks, about 200g, cut into small pieces
8 soft tortilla wraps
mayonnaise
to serve

Method

step 1
Heat the oil in a large frying pan over a medium heat. Cook the onion and peppers for 10 mins, stirring regularly until softened. Add the garlic, cumin, oregano and paprika, and cook for 1 min.
step 2
Add the chicken strips, tomatoes and pineapple, turn up the heat and bring to the boil, then reduce the heat to low and simmer for about 15 mins, with the lid on for the first 5 mins, until the chicken is cooked through. Season to taste.
step 3
Spread the tortilla wraps with a little mayonnaise, pile in the chicken and veg, fold up and enjoy.