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2 tortilla wraps
1/2 tbsp vegetable oil
2 skinned chicken breasts, cut into strips
1 red pepper, deseeded and thinly sliced
Reggae Reggae Sauce
Warm the wraps in a frying pan, one at a time, turning them over once until they are floppy and easy to roll.
Heat 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. Drizzle over some Reggae Reggae Sauce. Roll up the wraps and cut on the diagonal.