Chase The Dream Not The Fried Chicken

As some of you may know I am an independent artist manager by day and hectic schedules are part of everyday fun for me. Lots of late nights and early mornings can mean a quick grab inbetween sound checks and performances, however as the day turns into night the options become limting and fast food chains become temptation. Now I don't claim to be the healthiest person on the planet but I do avoid takeaways (unless its after a few bevvys on a night out with friends and nothing can source my soberness but the grease of a cardboard box).

When faced with overworked, sleepless nights the last thing you think about is your 5 a-day; it is this attitude I started to notice in a lot of musicans/artists within the industry. Don't worry I'm not going to lecture you on diets or a miracle answer that will help you avoid craving chicken and chips with a burger on the side. This post is simply to help you while you are on the go and a little planning ahead could mean a healthier option, after all if you feel sluggish and lethargic it will show on stage as I noticed a change with my artist when he changed a few bad eating habits.

As a fan of chicken this recipe isn't something new but I love the combination of fruit and chilli and with so much going on with a wrap this is perfect cold on the move or warm at home with some sweet potato wedges are my personal fav.

CHICKEN, MANGO AND CHILLI WRAPS

Ingredients:

·         Skinless Chicken (breast or thigh)

·         Mango (peeled and cubed)

·         Chili flakes or fresh sliced thinly

·         Cucumber (cubed)

·         Baby Spinach Leaves

·         Avocado (cubed)

·         Tortilla Wraps or Pitta Bread

·         Coriander (chopped)

·         Lime (zest and juice)

·         Extra Virgin Olive Oil (1 tablespoon)

·         Seasoning (salt and pepper)

Method:

Wash chicken and pat dry. Place chicken in an ovenproof dish add the zest and juice of half the lime, olive oil, and seasoning. Roast in the oven for 20-25 mins at gas mark 180c or gas mark 7 until cooked through.

In a separate bowl add the cubed mango, cucumber, avocado, chilli and coriander, then squeeze the other half of the lime juice and season.

Once the chicken is cooked shred into bite size pieces. Warm the tortilla wraps then add a handful of spinach leaves, some shredded chicken and the mango and chilli mix. Roll and enjoy

N.B. 1 breast of chicken will fill 2 wraps so cook as much chicken as you need