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2 tortilla wraps
1/2 tbsp vegetable oil
2 skinned chikcen breasts, cut into strips
1 red pepper, seeded and sliced
Reggae Reggae relish
Warm the wraps in a drying pan, one at a time, turning them over once until they are floppy and easy to roll.
Heath the oil in the frying pan and fry the chicken strips for 5 minutes or so, stirring often, until they are cooked through.
Put the wraps on a chopping board and put the chicken and red pepper strips in the middle of each one. Spoon over some Reggae Reggae relish. Roll up the wraps and cut on the diagonal.