Enjoy this healthy dinner recipe from RTE's Operation Transformation.
2 skinless and boneless chicken fillets
1 garlic clove
½ tsp Chinese five-spice powder
½ tsp dried chilli flakes
½ tsp ground cumin
1 tsp paprika (sweet or smoked)
1 small red onion 1 red pepper
1 yellow pepper
1 tbsp rapeseed oil (15g)
2 wholemeal wraps
2 tbsp natural yoghurt (30g)
5g fresh coriander leaves
sea salt and freshly ground black pepper
side salad, to serve
Using a small sharp knife, cut the chicken into strips and put in a bowl. Peel the garlic and crush. Cut the lime in half and squeeze into the chicken with garlic and spices. Season to taste with salt and pepper.
Cut the onion in half and peel off the skin, then cut into slices. Cut the peppers in half and remove and discard the seeds and cores, then cut into slices.
Heat a frying pan or a wok over a medium heat. Add the oil and swirl up the sides, then tip in the onion and peppers and stir-fry for 3-4 minutes until just tender but still with a little bite. Add the marinated chicken to the pan and stir-fry for 4-5 or until the chicken is piping hot with no pink meat and the juices run clear. Tip on to a plate.
Wipe out the frying pan and return to a medium heat. Heat each wrap for about 10 seconds on each side. Arrange on plates and divide the chicken and vegetable mixture between them. Add the yoghurt and coriander leaves before rolling up and cutting on the diagonal. Arrange on plates with the side salad to serve.
If time allows marinate the chicken fillets in a non-metallic dish covered with clingfilm for up to 3 days on the bottom shelf of the fridge, which will tenderise the meat.