This Tex Mex recipe will fire up your evening. Try it for dinner...

We've used feta and avo, but dress up your wrap with accompaniments of your choice. Bulk them up with kidney beans or brown rice to make the chicken go further, add cherry or chopped tomatoes in summer or go for the usual suspects: sour cream, shredded iceberg lettuce or grated cheddar.

What You Need
1 tbsp sunflower oil
1 medium onion, chopped
2 garlic cloves, finely chopped
¼ tsp cumin
½ tsp paprika
2 tbsp tomato paste
1/2 cup chicken stock
100g shredded cooked chicken, mostly white meat
Sea salt flakes and freshly ground black pepper

For the Salsa:
1/2 medium onion or one shallot, finely chopped
1 large red chilli, seeded and finely chopped
Handful coriander leaves, finely chopped
Juice of one lime

To Serve:
Tortilla wraps

Method
Mix together salsa ingredients. Heat the oil in a pan over medium heat, sauté the onion and garlic until soft but without colour. Add the spices and cook, stirring. Add the tomato paste and cook, stirring, until sticky and dark brick red. Add chicken stock, bring to the boil, add chicken and heat through, stirring. Season. Cook tortillas according to packet instructions, fill with chicken, salsa and accompaniments. Roll up and eat immediately.

Makes 3 wraps. Per 159g serving (filling only): 543kJ, 6g fat (1g sat), 170mg sodium, 10g ccarbs, 2g fibre, 5g sugars, 9g protein.