Name: Chipotle chicken lunch wrap
Total time: 35 min
Yield: Serves 2
Ingredients: 2 small chicken breasts; 2 tbsp chipotle paste; ¼ red cabbage, shredded; 2 spring onions, thinly sliced; 1 lime, juiced; 2 handfuls baby spinach; a large handful coriander, chopped; 2 large tortilla wraps, wholemeal; 2 tbsp soured cream; 2 tbsp pickled jalapeños, chopped; Tabasco, to serve

2 small chicken breasts
2 tbsp chipotle paste
¼ red cabbage
shredded
2 spring onions
thinly sliced
1 lime
juiced
2 handfuls baby spinach
a large handful coriander
chopped
2 large tortilla wraps
wholemeal
2 tbsp soured cream
2 tbsp pickled jalapeños
chopped
Tabasco
to serve

Method

step 1
Heat the oven to 200C/fan 180C/ gas 6. Coat the chicken breasts in the chipotle paste, season and put onto a non-stick baking tray. Put into the oven for 20-25 minutes or until cooked through. Rest on the tray for 5 minutes, then slice and toss with any juices from the tray.
step 2
Meanwhile, mix the cabbage with the spring onion, season and add the lime juice. Massage with clean hands, then stir in the spinach and coriander.
step 3
Lay a large sheet of foil on a chopping board with a tortilla on top and spread over the soured cream. A third of the way up the tortilla, lay a horizontal layer of half the chicken, put half of the slaw mix on top and finish with jalapeños and a splash of Tabasco, if you like. Fold each of the sides of the tortilla in, then use the foil to help you roll the tortilla round itself – squeezing to enclose, then seal the foil. Repeat with the remaining tortilla and ingredients. Cut each in half to serve.