Spicy Chiken Stack

Spicy Chiken Stack ( Takes 20minutes, serves 3 )

The kid will love this protein-rich after school snack.

• 4 chiken thigh fillets, sliced
• 1/2-1 tsp mild chilli powder
• Salt and freshly ground black pepper
• 2 tbsp rapeseed oil
• 1 red pepper, deseeded and sliced
• 75g mishrooms, sliced 
• 200g can of chopped tomatoes
• 4 wholemeal tortillas
• 1-2 tbsp chopped coriander, to serve

1. Mix the sliced chiken fillets with the chilli powder and some salt and freshly ground black pepper. Heat 1tbsp rapeseed oil in a large frying pan and fry the chiken for 3 mins, stirring.
2. Add the sliced pepper and mishrooms and fry, stirring, for a further 5 mins. Stir in the canned chopped tomatoes and cook for a further 2 mins.
3. Meanwhile, brush the tortillas with the remaining oil and fry for 30 secs on each side in a clean frying pan.
4. Spoon 1/2 the chiken mixture onto 2 of the tortillas. Top with the other 2 tortillas. Press down, cut into wedges and scatter with the chopped coriander to serve.