Chicken Frankie
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g chicken breast fillets, sliced
- 4 flour tortilla
- 1 onion, finely sliced
- 1 green pepper, sliced
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp garam masala
- 1 tsp chilli powder
- 3 tbsp tomato ketchup
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 431 kcal
- Protein
- 34.9 g
- Carbohydrate
- 38.5 g
- of which sugars
- 7.3 g
- Fat
- 14.4 g
- of which saturates
- 2.6 g
- Fibre
- 3.7 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and stir-fry the garlic and ginger for 30 seconds, then add the chicken and cook for 6 minutes until no pink remains.
- 2
Add the onion and green pepper and the garam masala and chilli powder, and stir-fry for 5 minutes until softened.
- 3
Warm the tortillas in a dry pan for 30 seconds on each side.
- 4
Spread each tortilla with tomato ketchup, pile the chicken filling down the centre and scatter with the chopped coriander.
- 5
Roll up tightly and serve straight away.
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