Servings: 4Â | Â Prep time: 10 min |Â Â Cooking time: 20 min
This powerful wrap filling brings together lean protein, fibre-packed chickpeas, and vibrant vegetables to help stabilise blood sugar and keep energy steady.
- Chicken delivers the amino acids needed for hormone production and healthy ovulation,
- Chickpeas support gut health, improve insulin sensitivity, and promote lasting fullness.
- Tomatoes, garlic, cumin, and paprika add a boost of antioxidants and anti-inflammatory compounds,
Making this a flavourful, nutrient-dense meal that supports weight loss, PCOS, and overall hormone balance.
Ingredients:
- 500 g chicken breast, diced
- 1 tbsp coconut oil
- 1 medium onion, diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 1 x 400 g can chopped tomatoes
- 1 x 400 g can chickpeas, drained and rinsed
- 1 cup corn kernels
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- Salt and black pepper, to taste
- 3 spring onions, thinly sliced, for garnish
- 4–6 large wraps
Method:
- Heat the coconut oil in a large pan over medium heat.
- Add the chicken and cook for 5–7 minutes until lightly browned.
- Add the onion and green pepper and sauté for 4–5 minutes until softened.
- Stir in the garlic, paprika, cumin, and oregano and cook for 1 minute until fragrant.
- Add the chopped tomatoes, chickpeas, and corn. Stir well and bring to a gentle simmer.
- Cook for 10–12 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through.
- Season with salt and black pepper to taste.
- Warm the wraps and divide the filling between them.
- Top with freshly sliced spring onion and roll up to serve.
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Rozanne Nell is a qualified chef and recipe developer with a passion for food, nutrition, and helping others build healthy relationships with eating.
She completed her Culinary Arts degree at Prue Leith Chef’s Academy, graduating top of her class and earning the prestigious Chef of the Year award.
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