Chicken & Poblano Wraps

These wraps are filled with a delicious mixture of chicken and poblano peppers and are the perfect easy meal to put together when you are short of time or need your lunch on the go. Poblano peppers are one of the most traditional ingredients in Mexican cuisine and this is a perfect recipe to include them in your meals.

Chicken & Poblano

-2 chicken breasts

-3 small potatoes, cubed

-½ leek, sliced

-2 garlic cloves, finely chopped

-¾ cups chopped tomatoes (tinned tomatoes work perfectly here)

-2 Poblano Peppers, stem and seeds removed, diced

-a handful of coriander, roughly chopped

-onion powder, to taste

-garlic powder, to taste

-salt and pepper, to taste

- Pepper Lemon Seasoning, to taste

-1 tbsp vegetable oil

1 Season the chicken breasts with onion and garlic powder and salt and pepper to taste.

2 Set a large pan to medium-high heat. Once hot, add the oil and sear the chicken until just golden-brown on both sides, we will finish cooking the chicken further down the process. Once the chicken is seared, remove it from the pan and let it rest for a few minutes.

3 Add the potatoes to the pan and cook for about 6 minutes, stirring often. Add the leeks and cook them for 3 minutes more.

4 Slice the chicken breast and return them to the pan. Add the chopped tomatoes, season with the onion and garlic powder and season with salt and pepper to taste. Combine everything, bring to a simmer and cook for 15 minutes on low heat, cover with a lid.

5 Add the coriander and the poblano pepper, stir and adjust seasoning to taste with Lemon Pepper Seasoning. Continue cooking until the chicken and potatoes are cooked thoroughly.