Chicken and Roasted Vegetable Tortillas

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Chicken tortilla wraps with roasted pepper, aubergine and courgettes served with hummus and sour cream

Serves: 2

Preparation time:
Cooking time:


2 chicken breasts, sliced into strips
1 onion, cut into big chunks
1 red pepper, cut into big chunks
1 small aubergine, cut into chunks
1 courgette, cut into chunks
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
Salt (about 1/2 tsp)
2 tbsp olive oil
2 garlic clove, crushed
Handful of fresh coriander, chopped
Hummus (homemade or shop bought)
1 small carton of sour cream


Preheat oven to Gas mark 7.
Place the chopped vegetables in a baking tray and mix with 1 tbsp of olive oil, half the crushed garlic and season well with salt and pepper.
Bake them for 15mins. Stir and bake for a further 10 mins.
Meanwhile, place the oil in a hot pan with the chicken, cumin, ground coriander, cayenne pepper, remaining garlic and add salt to taste.
When chicken is cooked, remove from the heat and stir in the fresh coriander.
To serve spread each tortilla with some hummus, fill with some meat and veg, fold up and top with a dollop of sour cream. Mmmmmmm...


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