Recipe: Roast Chicken Wraps with Harissa Roasted Veg, Feta and A Mint and Yogurt Dip

I'm always after quick, filling and healthy lunches - especially now I'm at home a lot. It's all so tempting to pick at rubbish food throughout the day. Luckily Alex Hollywood has put together a delicious lunch time recipe with Mission Deli Wraps. I made a slight few tweaks as it's what I already had in the house.

Serves: 2-3 - depending how hungry you are!

Ingredients:
Leftover roasted chicken
Selection of roughly 200g of roasted vegetables. I used a leek, mushrooms, an onion and a courgette.
1/2 pack of feta cheese
1 tsp of Harissa paste
I tbsp of olive oil
Some rocket leaves
Half a lemon
Salt/pepper
175ml of plain Greek yogurt
1 tsp of mint sauce
2-4 Mission Deli Mediterranean Herb Wraps*

Method:
1. Whisk the Harissa paste, olive oil and lemon juice in a bowl before coating the vegetables in the sauce. Make sure you season well.

2. Once the vegetables are roasted, spoon a small mixture into the middle of the wrap.

3. Next pop the roast chicken on top and a small handful of rocket leaves. Then crumble the feta before wrapping.

4. Mix the yogurt and mint sauce together, season to taste and use as a dip on the side.

I'd love to know if you decide to make this - make sure you drop me a tweet!

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Introducing the new Bol Flavours

We all know my life revolves around food on this blog. I love eating and even more than that, I love finding healthy options so I don't feel guilty about what I'm putting in my body. I especially love find healthy dishes for when I'm in a rush. Putting good food in your body doesn't need to take hours to prepare. This is where Bol is a lifesaver.

Inspired by local chefs and market stall traders, the brand has created three new recipes. Jamaican Jerk Chicken - pictured above - , Keralan Chicken Curry and Kansas BBQ chicken - the first ones in the range to contain meat. They make the perfect lunch. Nothing too heavy to make you feel groggy but packed with enough protein to keep you full throughout the afternoon.

The Jamaican Jerk Chicken - my personal favourite - is a mouth-watering combination of spiced, marinated pulled chicken in a habanero chilli and coconut milk sauce. It's served with generous helpings of sweet potato, mixed peppers, sweetcorn and pineapple on top of black barley, pinto beans and peas. Delicious!

The Keralan Chicken Curry was designed by chef Meera Sodha who specialises in Indian dishes. The tasty meal is cooked in a black pepper and coconut sauce. The chicken is layered with lemon-spiked cauliflower and rice before being topped with a beetroot thoran. I would never in a million years have paired earthy beetroot with curry but it goes together perfectly. It's the star of this dish.

Finally the Kansas BBQ Chicken is inspired by the Deep South. The pulled chicken is paired with a lightly pickled cabbage slaw, sweetcorn and a yummy blend of quinoa and black rice.

The meals will be available in supermarkets from mid-October nationwide at £3.79 each. Keep your eyes peeled!

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Recipe - Caribbean Inspired Shepherd's Pie

I have a soft spot for Caribbean food, add some jerk paste into anything and it becomes 100 times better in my opinion. I had the idea of making a Caribbean inspired Shepherd's Pie after having a few sweet potatoes and some jerk paste hanging around. This recipe is a mixture from The Telegraph and Levi Roots. I really just made it up as I went along but it came out amazingly well. It's definitely something i'd make again as it's perfect for a cold winters night. It's really good for you too as it uses lean turkey mince and sweat potato - who says healthy has to be boring?

Serves 4 - 6 depending on how many vegetable sides and how hungry you are! 

Ingredients:

500g of lean turkey breast mince
2 large sweet potatoes
1 chopped red pepper
1 finely diced onion
1 can of chopped tomatoes
Up to 4 teaspoons of jerk paste depending on how you like your spice
Vegetables of your choice to serve - I had spinach and green beans

001. Peel the potatoes and chop into small pieces and boil for around 25-30 minutes until they're soft.

002. Pop the mince, onion and pepper into a large wok and cook for around 20 minutes until the mince is cooked throughout. Add the jerk paste and stir thoroughly.

003. Add the chopped tomatoes and simmer for about 10 minutes.

004. Once the potatoes are cooked, drain the water and mash them until they're nice and smooth. Pop the mince mixture in the bottom of a rectangular deep dish and layer with the mash on top. Fluff up the top of the mash with a fork.

005. Pop into the oven for about 10-15 until you're happy with the crispy top. It won't go too crispy, just a word of warning! 

006. Cut into equal slices and serve with the veg! 

Please do let me know if you try it out as i'd love to see some pictures! 

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Recipe - Healthy Spanish style chicken with rice

Serves four
If you're following Weightwatchers this will be 13 propoints. If you get rid of the rice it will take it down to 9 propoints.

Ingredients:
3 peppers in whatever colours you prefer, sliced
1 onion, diced
1 bag of green beans, trimmed
6 large tomatoes, halved
75ml of red wine
125ml of chicken stock
4 cloves of garlic (I use easy garlic so 4 tsps for this!)
1-2 tsps of Paprika or however much you prefer!
Fry Lite oil
1 pack of chicken chunks
160g of brown rice

001: Pop the peppers, onions, garlic, and green beans in a roasting tray. Sprinkle with the paprika and spray with 3-4 squirts of fry lite evenly. Pop in the oven for 20 minutes at gas mark 6/200 degrees/ 180 degrees at a fan oven.

002: Pop the brown rice in a saucepan filled with boiling water and leave to cook for around 30 minutes. Keep stirring it to ensure it doesn't stick to the bottom!

003. Spray a frying pan with fry lite and brown the chicken for around 5-6 minutes.

004. Take the roasting dish out of the oven and pop the chicken in along with the red wine and hot chicken stock. Give it a good swoosh around and pop back in the oven for around 30-40 minutes. Keep an eye on it as you don't want the chicken to go dry.

005. Once cooked divide evenly between 4 bowls and tuck in!

I'm back on the Weightwatchers/healthy eating wagon now as I've been indugling far too much for about the last 4 months. Enough is enough! If you have any healthy recipes you could share i'd be very appreciative!

I'd love to know if you try this!

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