This could almost be a complete meal in itself. Or you can add some salad leaves, an avocado, and a blob of sour cream and you’ve pretty much covered every food group. The idea for this dinner came to me from Kate, who is a valuable third of the Dinner on the Table kitchen team. She mentioned it as she was running out the kitchen door to collect her boys. Kate has her dinner sorted before she comes to the kitchen to sort yours… some people! This is a particular family favourite of theirs. When I tried it out on the junior recipe testers round here they vacuumed it up too. If I’m being honest, we all did.
Chicken strips are quickly cooked with onion, red capsicum, spices, tomato and brown rice. This filling is then wrapped in corn mountain bread (wafer thin wrap bread: in the interests of full disclosure this is not housemade), topped with enchilada sauce and grated cheese and comes to you ready for the oven.
Ingredients: Chicken breast, tomato passata, vegetable stock (housemade), brown rice, onion, capsicum, cumin, turmeric, chilli (mild), coriander, mountain bread
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