Chicken Tacos

• servings: 7 tacos
• total time: 18 minutes

Ingredients

• 1 small onion, finely chopped

• 1/2 tsp garlic

• 380g raw diced chicken breast

• 60g sundried tomatoes

• A few sprigs/ 1/2 tsp of thyme

1. 1 tsp oregano

• 30g reduced fat red pesto

• Salt + pepper

• 70g reduced fat crème fraîche

• 90g mozzarella cheddar mix

• 7 mini wraps

• Fresh basil

Directions

Fry off the onion with the garlic then add the chicken for a few minutes followed by the sun-dried tomato. Cook for around 8-10 minutes until the onion has softened and the chicken is cooked through.

Add the thyme, oregano, pesto and season with salt + pepper.

Tip into a large bowl with the crème fraîche and half of the grated cheese and mix together.

Dip each wrap into the mix to cover the outside.

Pop the wraps (saucy side down) into the pan you just used and add 1/7 of the chicken mix plus 1/7 of the remaining grated cheese, then fold over.

Cook for a few minutes each side over a medium-high heat until golden then set aside to cool for a few minutes.

Scatter some chopped basil over the top.

Notes

Per taco:

Cals - 253

Carbs - 21g

Fat - 10g

Protein - 19g