Chop the chicken into fine dice and marinade with the Umami Paste. fry the bell peppers with garlic and the onions, add enough chilli to taste. Stir in the chicken pieces and cook for a few minutes, pour in the tomato pulp. Simmer until chicken is cooked and sauce thickens slightly. Warm up the tortillas so they become flexible. Place a spoon full of the chicken filling in the centre. Top up with the cottage cheese, coriander and spring onions. Fold the sides and roll to wrap. Place on a baking tray. Repeat with all the wraps. Spread with the remaining sauce, sour cream, grated cheese and bake until golden. Serve with a side of salad, with more coriander and spring onions.
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