ChefsBuzz - Healthy Recipes & World Cuisines

Takes 25 minutes to make, plus marinating

Ingredients
2 large, skinless chicken breasts
1/2 tsp smoked hot paprika
1 garlic clove, crushed
Grated zest and juice of 1 lemon
1 tbsp olive oil
Warmed tortilla wraps, to serve
142ml pot soured cream, to serve
Mixed dressed salad, to serve

For the Sauce
280g jar roasted red peppers in oil
1 small onion, thinly sliced

1. Cut the chicken into large chunks and put in a non-metallic bowl with the paprika, garlic, lemon zest and juice and oil. Season, toss together and marinate for at least 30 minutes or up to 3 hours.

2. Meanwhile, make the sauce. Drain and roughly chop the peppers, reserving 2 tablespoons oil. Heat the reserved oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes, until softened. Add the peppers, chorizo and a splash of water. Cover and simmer over a gentle heat for 5 minutes, until the sauce is thickened. Season to taste. Cover and keep warm.

3. Preheat the grill to medium-high. Thread the marinated chicken onto metal or wooden skewers (if using wooden skewers, soak them first in water to prevent scorching). Grill for about 5 minutes each side, until the chicken is cooked through.

4. Remove the chicken from the skewers and serve on the wraps with the sauce, soured cream and a mixed dressed salad.