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Joe Wicks’ Big BBQ Chicken Wrap
Ingredients
- 1X 240 g skinless chicken breast
- Salt and pepper
- 1 tablespoon tomato ketchup
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- Two large tortilla wraps
- One baby gem lettuce, shredded
- Six cherry tomatoes, 2:30
- 2 tablespoons cottage cheese
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Directions
- Preheat your grill to maximum.
- Spread out a large piece of clingfilm on your chopping board or bench top. Laid the chicken on the clingfilm and place another piece of clingfilm on top. Using a rolling pen bash the chicken until it is at least half its original thickness
- Remove the chicken from the clingfilm and season with salt and pepper, then place on your grill pan and grill for four minutes without turning.
- Meanwhile mix together the ketchup paprika and Worcestershire sauce until you have a smooth barbecue sauce.
- Flip the chicken over and give it to more minutes, then smear over a little of the source and grill for a further 3 to 4 minutes, or until it is fully cooked
- Slice the cooked chicken into long strips. Spread the remaining barbecue sauceOver the wraps, then top with the chicken, lettuce, tomatoes and cottage cheese. Roll up your big fat wrap and get matching
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