I came up with the idea of these wraps one lunchtime when I couldn’t find anything I wanted to eat and my goodness it went down a Storm, I ended up making it 3 days in a row!

Ingredients

  • 1 chicken breast
  • 1/2 onion, diced
  • 4 mushrooms, diced
  • 2 x Mediterranean herb wraps (or whichever you prefer)
  • 60g quinoa
  • 1tsp paprika
  • salt
  • pepper
  • 1/2tsp dried herbs
  • 1/2tsp Harissa
  • Sprinkling of feta

Prep: 10 minutes       Cooking Time: 20 minutes       Total Time: 30 minutes       Serves: 2

Method

  1. Put the quinoa in a small saucepan, add enough boiling water to cover by an extra 2cm, bring back to the boil, then simmer for 20 minutes, stirring occasionally.
  2. Place the chicken breast between 2 sheets of grease proof paper, cover both sides of the breast with the paprika, salt, pepper and mixed herbs, then flatten to around 1.5cm – this ensures it cooks evenly.
  3. Heat oil in a medium frying pan, add the chicken once pan is hot, the oil should sizzle! Turn down to medium heat, cook for 10 minutes turning just once.
  4. Once cooked, transfer the chicken to a plate to rest, cover with tin foil.
  5. Add the onions and mushrooms to the same frying pan, cook for 5 minutes then add the quinoa and Harissa.
  6. Assemble the wrap, finishing with a sprinkling of feta.