Whenever I go shopping, I always seem to buy that one random item that I never seem to have use for or that we never use in the house.

That item seems to be wraps, I always buy a pack and it just gets piled into the freezer for when I need them in an emergency. I have an entire shelf in the freezer dedicated to wraps. Wraps in all sorts and forms, plain white, whole wheat, crushed wheat, beetroot flavour, charcoal and you know what, I never use them in any meal and my parents never ask me to make a meal that contains wraps so you see, I just keep buying them and storing them for a rainy day.

When I came across this recipe in Nadiya’s cookbook. I saw it as a sign from the freezer God that I should at least make an effort to use one pack and move the stock around.

This was more a meal for me and my dad seeing as it contained chicken.

My dad’s verdict on this meal, two much filling and too little chicken and of course why did I have to put it in a wrap? I seemed to have put too much filling in because every time he took a bite the filling kept landing on his shirt.

Hello I can’t help it if he can’t eat a wrap like a normal person.

All I all, I loved this wrap, the chicken was soo soft, moist and extremely delicious.

I asked my dad, like I normally ask my mother, if he would eat it again if I made it again and he replied what is the point, because I only make things once every year so there is no chance that I would make it again this year…maybe I should make it again and see what happens???

Nah I can’t tempt that. As easy as this recipe was to assemble it was a tad bt time consuming what with all the chopping of the chicken, the mixing of all the spices and the frying in batches.

I seriously hate frying chicken in a pan, the splattering of oil on every possible clean surface and on the stove and I have to do all the elbow grease cleaning, one of these days my elbow joints are going to be creaking and in need of Q20.

Ingredients:

• 500g x chicken fillet, cut into strips.
• 2 x onions, thinly sliced.
• 2 x red bell peppers, deseeded and thinly sliced.
• Zest of ½ lemon
• 1 x tsp cumin powder.
• 1 x tsp dried oregano
• 1 x tsp garlic powder.
• 1 x tsp brown sugar.
• 1 x tsp salt.
• 1 x tsp paprika
• ½ x tsp dried rosemary.
• 2 x tbsp. oil.

Method:

• In a bowl, mix together all the ingredients, except the oil.
• Heat oil in a pan.
• In batches, fry the chicken mixture till the chicken is cooked through.

To serve:

• Warmed corn tortillas.
• Sliced jalapeno peppers.
• Sour cream
• Guacamole.
• Pico de gallo.
• Lime wedges