Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3219 / 769
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook chicken
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chickenbreast and fry for 2 min on both sides. Add a large splash of water. Cover and cook for 8 min or until the chicken is cooked through.
2 Make barbecue sauce
Meanwhile, add the tomato passata, honey, soy sauce, apple cider vinegar, smokedpaprika, garlic powder, chilli flakes(spicy!), salt and pepper to a small pot. Bring to a boil and reduce the heat to low. Simmer, uncovered, for 10 min or until the sauce has thickened. Stir occasionally.
Once the chicken is cooked through, pull the chicken using 2 forks until fully shredded. Add the shredded chicken to the barbecuesauce, remove from the heat, cover, and set aside to keep warm.
4 Prep vegetables
Peel and slice the onion. Peel and grate the carrot. Slice the pepper into thin strips. Halve the cherrytomatoes.
5 Fry vegetables
Heat a drizzle of oil in a large pan over a high heat. Fry the onion and peppers for 3-5 min until crisp-tender. Season with salt and pepper. Meanwhile, heat the tortillawraps in a microwave or preheated oven.
Meanwhile, in a bowl, whisk the balsamic, Dijon and salt with the oliveoil. Divide the barbecuechicken and the fried vegetables between the wraps. Fold two sides of the wrap over the filling, then roll tightly from bottom to top. Cut the rolls in half diagonally. Toss the rocket, cherrytomatoes and carrots in the dressing and serve alongside.
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