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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes'
Preparation time: 15 minutes
Cooking time: 10 minutes
1 tablespoon olive oil
1 large red onion, thinly sliced
1 red pepper, cored, deseeded and thinly sliced
1 yellow pepper, cored, deseeded and thinly sliced
450g (14 1/2 oz) skinned chicken breasts, sliced into thin strips
1/8th teaspoon paprika
1/8th teaspoon mild chilli powder
1/4th teaspoon cumin
4 soft flour tortillas
1/2 iceberg lettuce, finely shredded
Guacamole, to serve (optional)
1 small red onion, finely chopped
425g (14oz) small vine-ripened tomatoes
2 garlic cloves, crushed
Large handful of fresh coriander leaves, chopped
Freshly ground black pepper
1. First make the tomato salsa. Combine the red onion, tomatoes, garlic and coriander leaves in a bowl. Season with black pepper, then cover and chill for 30 minutes to allow the flavours to develop.
2. Heat the oil in a wok or large nonstick frying pan. Add the onion and peppers and stir-fry for 3-4 minutes. Add the chicken, paprika, chilli powder, cumin and oregano and continue to cook for a further five minutes, or until the chicken is cooked through.
3. Meanwhile, wrap the tortillas in foil and warm in the oven for five minutes or according to packet instructors.
4. Spoon one-quarter of the chicken mixture into the centre of each tortilla, add a couple of tablespoons of tomato salsa and the shredded lettuce. Roll up and serve warm, accompanied by guacamole, if you like.