Tortillas stuffed with chicken and salad

Ingredients

• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 red pepper, sliced
• 1 boneless, skinless, chicken breast, sliced
• 1 x 400g can red kidney beans, drained and rinsed
• 1 tablespoon light creme fraiche
• 3 small flour tortillas
• 1 carrot, peeled and grated
• 1 x 60g bag mixed salad leaves
• salt and freshly ground black pepper

Instructions

1. Heat the oil in a non-stick frying pan.
2. Add the onion and red pepper and fry for 2-3 minutes, until softened.
3. Add the chicken and fry for 3-4 minutes until browned and cooked through.
4. In a bowl, mash together the kidney beans and creme fraiche.
5. Divide the bean mixture between the tortillas, spoon over the chicken mixture, add the carrot and salad leaves season well, roll up, cut in half and serve.