Chicken Wrap with Roasted Red Pepper Houmous and Pea Shoots

You Will Need

  • 2 skinless chicken breasts
  • 4 tortillas
  • 3 tbsp red pepper houmous, store-bought or homemade
  • 70g bag of pea shoots
  • 8 medium radishes, sliced
  • Olive oil
  • Freshly ground black pepper and salt


A lovely little recipe to add to your sandwich repertoire, our chicken wrap is a winner. Sweet red peppers and crisp pea shoots, partnered with juicy chicken and tasty houmous, this is sure to put a smile on your face when lunchtime comes around.


  1. Rub the chicken with a little olive oil, salt and pepper. Heat a teaspoon of olive oil in a medium frying pan and cook the chicken over a medium heat for around 10 minutes, or until the meat is thoroughly cooked through. Set aside and slice the chicken.
  2. To assemble wraps, spread the houmous over each tortilla, top with pea shoots, sliced chicken, radishes and fold to serve.

Serves: 2