A quick, healthy weekday lunch, high in protein and super tasty!
I used the leftover veggies in the fridge, I had a half yellow pepper, some cherry tomatoes and spring onions, and the yogurt coated chicken I had left from the salad I made the day before.
The base is our spicy chipotle and paprika peanut butter that gives an irresistible smoky and fiery flavour to this wrap.
To make the yogurt coated chicken:
250g chicken breast sliced
70g greek or natural yogurt
Salt, black pepper to taste
1 tsp garlic granules
2 tbsp flour
Mix the ingredients together and leave the chicken breast slices to marinade for at least 30 minutes, then fry them in plenty of olive oil.