Sunday 19 February 2017

Upgraded Fajita Wraps

A few years ago at Uni, chicken fajita wraps were a staple treat meal, particularly to enjoy with friends.

That tradition has carried on and it's something me and James will cook at least every other week as one of our go-to dinners.

As much as I love it, it can get a bit boring, and so last week I decided to mix things up a bit and give the dish a bit of a makeover. I think you'll really like this one.

It doesn't take any longer to prepare, but adds a whole new dept of flavour and completely transforms the dish (in my eyes).

Here we have...

Lamb and chicken chipotle wraps with peppers, pomegranate, tzatziki & spinach, served with wholemeal wraps.

The below recipe serves four.

  • Four chicken breasts
  • 2x lamb chops
  • 1 large red onioin
  • 1 garlic glove
  • 2x peppers
  • Wholemeal wraps (however many per person)
  • 100g pomegranate seeds 
  • 30g mature cheddar per person
  • 1/2 jar chipotle paste
  • Chilli flakes
  • Paprika (I used a smoked paprika)
  • Tzatziki (shop bought or you can blend Greek yoghurt and cucumber)
  • Spinach 
Fry off your onion, garlic and peppers until golden and crispy. Chop your chicken and lamb (removing any excess fat), and add to the pan. Stir in the paprika, chilli flakes and chipotle paste. Stir the sauce so it coats all the meat. 

After about ten / fifteen minutes, heat your oven and pop the wraps in to heat them up (and get them to go a little bit crispy). 

Grate your cheese, and put pomegranate seeds and spinach into separate serving bowls. If you're making your own tzatziki blend this up now. 

Fill your wrap with the chipotle chicken & lamb and top with cheese and tzatziki. Sprinkle on pomegranate seeds and a handful of spinach. Roll your wrap and enjoy! 

It's a serious game changer. 


No comments

Post a Comment

© Frankie's Weekend. All rights reserved.