• 4 boneless, skinless chicken breasts, cut into long thin slices
  • 4 courgettes, cut into long thin slices
  • 1 red pepper, cored, deseeded, quartered
  • 1 yellow pepper, cored, deseeded, quartered
  • 4 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 4 teaspoons sun-dried tomato paste
  • 4 large soft flour tortillas
  • 200 g (7 oz) cream cheese with garlic and herbs
  • salt and pepper

Arrange the chicken breasts, courgettes and peppers in a single layer on a foil-lined grill rack or baking sheet.

Mix the oil, garlic, tomato paste and seasoning together and spoon over the chicken and vegetables. Grill for 12–15 minutes, turning once, until browned and the chicken is cooked through.

Warm the tortillas according to the instructions on the packet, then spread with the cream cheese. Cut the peppers into strips, peeling if liked. Divide the chicken and vegetables between the tortillas, then roll up tightly and cut in half. Serve warm.

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