Cajun Chicken Wraps & Sweet Potato Wedges

I fancied something healthy, especially after all the decadent food I've been eating lately but it still had to be packed with flavour!

This is quick and easy to rustle up which is great if you don't have much time (or can't be bothered to cook...we've all been there!) and still delivers on taste.

You could use garlic infused olive oil and fresh rosemary for the wedges instead of cayenne pepper. I will note however, that when using the cayenne pepper that a little goes a long way!! If like me, you can't stand anything too spicy then don't be heavy handed with the stuff....trust me on this, it all ends in tears, literally!! 

This is for a serving of 2 people.

Ingredients:

• 2 Tortilla wraps
• 2 chicken breasts, chopped into bite sized pieces
• Cajun spice
• Half of an orange pepper, diced
• Half of a yellow pepper, diced
• 1 avocado, diced
• 1 bag of mixed salad of your choice
• 8 cherry/plum tomatoes, quartered
• 1 tbsp non fat natural yoghurt
• 3-4 tpsn of lemon juice
• Handful of basil, chopped
• 1 Sweet potato
• Olive oil
• Cayenne pepper

Start off by peeling the sweet potato, cutting into wedges and put on to boil. Once parboiled, add to a small roasting tin with olive oil, ensuring the potatoes are coated. Then sprinkle some cayenne pepper and cook in the oven for around half an hour at 180C/350F/gas mark 4.

Start chopping the peppers, avocado & tomatoes. Set aside.

Chop the chicken breasts then coat in the cajun spices. Cook in a heated frying pan with olive oil. Whilst the chicken is cooking, assemble the wraps by placing a wrap on a plate then adding a handful of salad, peppers, avocado and tomatoes.

To make the yoghurt dressing, add the yoghurt to a small bowl then add the lemon juice and basil to taste, then add some black pepper.

Once the chicken is cooked, add to the prepared wraps then drizzle with the yoghurt dressing.

Serve with the sweet potato wedges....et voila!! Your healthy lunch/dinner is served!