Buffalo chicken wraps

• Chicken breast fillets500 g
• Hot pepper sauce60 ml
• Butter20 g
• Plain tortilla wraps8 wraps
• Lettuce1 lettuce
• Natural yoghurt150 g
• Carrots100 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Slice the chicken into thin strips. Heat a tablespoon of oil in a frying pan over a medium-high heat and fry the chicken for 6 to 8 minutes, turning, until golden and cooked through with no pink.500 g chicken breast fillets
2. Turn the heat to low, add the butter and the hot sauce to the pan and stir until the butter melts and the chicken is coated.60 ml hot pepper sauce20 g butter
3. For the cooling dressing, mix the yoghurt with a pinch of dried mixed herbs and a pinch of salt. Shred the lettuce and peel and grate the carrot.1 lettuce150 g natural yoghurt100 g carrots
4. Warm the wraps for 20 seconds a side in a dry pan. Fill with lettuce, carrot and chicken, spoon over the yoghurt dressing and roll up.8 wraps

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