SPICY CHICKEN & AVOCADO WRAPS RECIPE | BBC GOOD FOOD
Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch
Provided by Sara Buenfeld
Categories Lunch, Supper
Total Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Mix the chicken with the lime juice, chilli powder and garlic.
- Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
- Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.
Nutrition Facts : Calories 403 calories, FatContent 16 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 5 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.8 milligram of sodium
BEER CAN CHICKEN RECIPE | JAMIE OLIVER RECIPES
I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.
Total Time 1 hours 35 minutes
Yield 6
Number Of Ingredients 16
Steps:
- I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.
- Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.
- Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
- Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.
Nutrition Facts : Calories 261 calories, FatContent 11.2 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 34.2 g protein, CarbohydrateContent 7.3 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.3 g fibre
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