Solo: Mexican Roll Up

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Solo: Mexican Roll Up

Spicy chicken and roasted veggies in a tomato sauce, served on a bed of crunchy lettuce.

Ingredients to serve 1

  • 2 x chicken breasts – dice (1cm)
  • 100g x cherry tomatoes – cut into quarters
  • ¼ sachet x tomato paste
  • ¼ x onion – peel & chop finely
  • ½ clove x garlic – peel, grate & chop
  • 3g x coriander – pick leaves & chop
  • 2 x courgettes – slice
  • 1 x spring onion – slice thinly at an angle
  • ¼ x lime
  • ½ head x cos lettuce
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat oven to 200°C. Prepare all ingredients as indicated above and season the chicken with salt and pepper.

Step 2

Courgettes & cherry tomatoes: Line a baking tray with tin foil. Place the cherry tomatoes and courgettes on the tray. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes at 200°C until cooked - slightly charred.

Step 3

Chicken mix: Add a few glugs of olive oil in a large frying pan on medium-high heat. Cook the onion with salt for 5 minutes until softened. Stir in the tomato paste, then add the garlic, smoked paprika and chicken breast cubes. Season with salt and pepper to taste and cook, stirring, for another 2 minutes. Switch off the heat. Stir the roast vegetables into the chicken mix.

Step 4

Servethe chicken and vegetables in the fresh lettuce leaves, rolled up like a taco. Top with coriander, spring onion and a squeeze of lime.