CHILLI CHICKEN WRAPS WITH TOMATO SALSA
As always, the best food is the simplest to make. These chicken dippers use just three ingredients-flour, chilli powder and chicken, and are very very quick to make. Wrap them up in some soft tortilla wraps and cover them with tomato salsa and a garlic dip. Mmmm, tasty!
For the Chilli Chicken Dippers
2 chicken breasts
Handful of plain flour
Sprinkle of chilli powder
For the Tomato Salsa:
2 spring onions
Balsamic vinegar (optional)
For the garlic dip:
4 spoons of plain yoghurt
Time to prepare: 20 mins
Cooking level: Easy
We’ll start by making the salsa. Slice the spring onions into small pieces, stopping just before the white bulb at the end.
Now slice the tomatoes in half, then into small cubes. Slice the cucumber into small cubes as well. Add all these ingredients, including the sweetcorn into a small pot and mix together. Leave in the fridge while you cook the chicken.
Place the chicken breasts onto a clean plastic chopping board and slice into pieces about 2 centimetres thick. Put these to one side and wash your hands
Spread the flour over a plate or another chopping board, then sprinkle a generous amount of chilli powder over (how much depends on how hot you like it)
Grab a frying pan and heat a drop of the oil over a medium high heat
While that’s heating up, take a few pieces of the chicken and roll them in the flour, coating them in the flour and chilli powder. Once the oil is hot, drop them into the frying pan and fry until the flour turns a golden brown colour. Place to one side and continue cooking the rest of the chicken.
Once all the chicken is cooked, spoon the yoghurt into a little dish and sprinkle in some garlic powder (you won’t need too much as it will be quite strong.) Heat the tortilla wraps according to the packet instructions
Pour some olive oil (and a splash of balsamic vinegar if you’re using any) in with the salsa and mix together.
Now place the chicken in the middle of a wrap, spoon on some salsa then top with the garlic yoghurt. Roll up and eat. Yum.
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