• 650g chicken breast fillets
  • 2 tbsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne
  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 red pepper, deseeded and sliced
  • 230g Sainsbury’s salsa dip
  • 8 tbsp low-fat Greek-style natural yogurt
  • ¼ cucumber, diced
  • 1 tbsp chopped coriander
  • 8 wholemeal tortillas


  1. 1

    Slice the chicken into thin strips. Sprinkle over the paprika, cumin, coriander and cayenne, and rub into the chicken. Set aside for 10-15 minutes in the fridge.

  2. 2

    Heat the oil in a large frying pan, and cook the chicken for 6-8 minutes, or until cooked through. Remove with a slotted spoon and set aside.

  3. 3

    Add the veggies to the pan and cook for 4-5 minutes until beginning to soften. Add the chicken back to the pan and mix well to combine.

  4. 4

    Add 4 tbsp of the salsa to the pan, reserving the rest to serve. Stir through and heat for 1 minute.

  5. 5

    Meanwhile, mix the Greek yogurt with the cucumber and coriander. Spread 1/8 of the chicken mixture on a wrap, then top with a little of the reserved salsa and a dollop of the Greek yogurt. Repeat with the remaining wraps.


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Nutritional Details

Each serving provides
  • Energy 2751kj 657kcal 33%
  • Fat 17.9g 26%
  • Saturates 6.2g 31%
  • Sugars 15.3g 17%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 595kj/142kcal

Each serving provides

64.6g carbohydrate 14.3g fibre 52.4g protein

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