Spiced Chicken, Houmous and Roast Pepper Rolls
Try this tasty recipe for Spiced Chicken, Houmous and Roast Pepper Rolls using, deliciously soft gluten free rolls from Warburtons Gluten Free. Super soft and pre-sliced, these gluten free rolls are practical and convenient, and suitable for the whole family.
Credited to: Warburtons
Kcal:
Difficulty: Pretty easy
Serves 2
10 mins prep
30 mins cooking time
Ingredients
- 2 Warburtons Gluten Free White Rolls *
- 1 large chicken breast fillet
- 2 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- Pinch dried chilli flakes
- Pinch sea salt
- 1 red pepper (or half a red and half a yellow pepper)
- 1 clove garlic, skin on, smashed
- 2 tbs houmous *
- Rocket
- Few slices red onion
- Few slices cucumber
Notes: *Search our online food and drink information for suitable products
Method
- Add 1 tsp of the oil to a bowl and stir in the spices and salt. Mix to a paste then add the chicken breast and coat. Cover and pop back in the fridge for an hour if you have time. If not, you can cook straight away
- Preheat the oven to 170oC (fan oven). Place the chicken on a piece of foil and wrap loosely to make a parcel. Place on a baking tray
- Cut the pepper into chunks and place at the other end of the baking tray with the smashed garlic. Drizzle over the other teaspoon of oil and toss to coat
- Pop the tray into the oven for 20 minutes, stirring the peppers half-way through. Remove the peppers and set aside. You can throw the garlic away or use it in another recipe
- Open up the foil parcel and spoon the juices over the chicken breast. Leaving the foil open, return to the oven for another 5-10 minutes or until the chicken is cooked through. Lift onto a board and leave for a couple of minutes then slice
- Spread the houmous onto the bottoms of the rolls then divide the sliced chicken and roasted peppers between the rolls. Top with a few rocket leaves and pop on the lids
- Serve with more rocket on the side, tossed with cucumber and red onion
