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PdfSalsa Mixture
For the chicken, start by butterflying the breasts. Lightly spray your pan with olive
oil cooking spray and fry the chicken for 5-10 minutes until it's nicely browned on
both sides. Season with a pinch of salt and pepper, then remove from the pan and
set aside.
In the same pan, sauté the onion, garlic, capsicums and spices, adding a splash of
water to form a paste-like consistency.
Add the chopped tomatoes, followed by the tomato paste. Season again with salt and pepper.Allow the sauce to simmer for about 5 minutes, then reintroduce the chicken to the
pan.
Cover and let it all simmer together for another 15 minutes, or until the sauce has thickened. Once the sauce has thickened, add the spinach bag and let it wilt.
Begin making your salsa. Finely dice the ingredients and mix them together,
adding a generous squeeze of lemon juice. Set this aside for later.
After 15 minutes, remove the chicken from the pan and shred it into bite-sized pieces between two forks. Add the chicken back to the sauce and stir to combine.
To serve, top the wrap with ½ of the shredded chicken, cheese, yoghurt, and 1 Tbsp homemade salsa. Place in the air fryer for 5 minutes at 180 and then serve with extra salsa on the side.