Chicken & roast pepper wrap
Chef:
Hellmann's
Prep:
25 mins
Cook:
25 mins
This tasty O’Hellmann’s recipe was created by celebrity chef Kevin Dundon at his cookery school in Co Wexford, to prove that there’s more to mayonnaise than a dip for your chips.
4 chicken fillets, flattened/ butterflied
1 red chilli
40g fresh coriander leaves
2 red peppers, diced
1 yellow pepper, diced
1 red onion, chopped
2 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper
3 tablespoons of basil pesto
4 tbsp O’Hellmann’s Mayonnaise
2 tomatoes, sliced
200g white cheddar, grated
8-12 medium size flour tortillas
Preheat the oven to 180C/350F/Gas Mark 4
In a bowl, combine 50g of O’Hellmann’s, chilli and coriander. Add the chicken and coat with the flavoured mayonnaise. Cover with cling film and leave to marinate for 30 minutes.
Meanwhile, place the peppers into a baking tray. Season with salt and pepper and drizzle over olive oil and balsamic vinegar. Bake in the oven for 20-25 minutes or until softened completely. Remove to cool.
In a small bowl, combine the remaining mayonnaise and pesto.
Heat the griddle pan to medium and remove the excess of mayonnaise from the chicken. Add some olive oil in the pan and cook the chicken for 4–5 minutes on each side until cooked through.
Place on a board, slice the chicken into pieces and serve immediately with tortilla wraps, pesto mayonnaise, tomatoes, white cheddar and the roasted peppers.
Serves
4
Preparation Time
25 minutes
Cooking Time
25 minutes
Main ingredients
Chicken, Chilli, Wraps/Tortillas
Recipe Type
Lunch Box
Level of Difficulty
Easy
