Creamy Peri Peri Crunch Wrap

Creamy Peri Peri chicken, Perinaise sauce, crunchy nacho chips, melted cheddar cheese and chilli jam all wrapped up into a parcel of joy. Lightly toasted for extra crunch. This is a delicious, quick and easy high protein meal.

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Cook: 10 MINS

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Coat chicken breast in peri peri seasoning, then heat a few sprays of fry-lite in a non-stick pan and add seasoned chicken. Cook for 3-4 mins, until chicken is no longer pink on the outside, then add bell pepper and peri peri sauce. Cook for 2-3 mins, stirring regularly, until peppers are soft, then stir in light cream cheese and remove from heat.
In a small bowl, mix together light mayonnaise and 1 & 1/2 tbsp of peri peri sauce to make your perinaise sauce. Spread perinaise sauce on tortilla, then add creamy peri peri chicken, followed by light cheddar, nacho chips, iceberg lettuce and chilli jam. Finally add a squeeze of lime and then your extra piece of tortilla.
Fold over edges of large tortilla to meet the piece of extra tortilla in the centre and enclose crunchwrap filling. Flip crunchwrap over immediately so it doesn’t unfold, then lightly toast in a pan or skillet. Slice in half before serving.

Nutritional Info

Per serving:
Cals – 470
Carbs – 34.2g
Protein – 46.2g
Fat – 16.6g

Ingredients

Serves 2 (multiply quantities for two servings)

For the creamy chicken:

  • 150g of chicken breast - diced.
  • Tsp of peri peri seasoning.
  • A mixture of green and yellow bell pepper - diced.
  • Tbsp of peri peri sauce (add more if you wish)
  • Tbsp of light Philadelphia.

For the rest:

  • Tbsp of light mayonnaise.
  • 1 & 1/2 tbsp of peri peri sauce.
  • 15g of cheddar - grated.
  • 1 tortilla + a small amount to conceal filling of crunch wrap.
  • 4 nacho chips (this will ad the crunch).
  • Iceberg lettuce - shredded.
  • Tsp of chilli jam.
  • A squeeze of lime.

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