Grilled Chicken, Pear, and Arugula Wrap with Cranberry Vinaigrette

Hello Hello!

I have done this recipe before and it tasted amazing but I forgot to take photos. Here is the second go at this, with pictures! Serves 4 (one per wrap).

Ingredients

4 chicken breasts, cut into strips

1/4 teaspoon salt
1/4 teaspoon black pepper
2 pears, quartered lengthwise and cored
Cooking spray
6 cups arugula (rocket)
Cranberry Vinaigrette
4 (8-inch) whole wheat flour tortillas

Method
Prepare grill.
Sprinkle chicken with salt and pepper. Place chicken and pear on a grill rack coated with cooking spray. Grill chicken 3 to 4 minutes on each side or until done. Grill pear 2 minutes on each side or until browned. Remove chicken and pear from grill; cut pear into 1/4-inch slices.

I cooked the chicken first so I put it in the oven (160'C/320'F)
in a tin foiled parcel to keep it warm while I cooked the pears.

Combine arugula and Cranberry Vinaigrette in a large bowl; toss well. Place about 1 cup arugula mixture on each tortilla; top evenly with chicken and pear slices. Roll up tortillas and enjoy!

      

You can find the original recipe here.

Chicken Drumsticks with Vegetable Chips and Garlic Dip

Hello Hello!

I wanted to try out a Tesco Recipe (they're incredibly easy and have a ginormous selection) and this is the one I picked that serves 4 people.

Ingredients

1 large baking potato

2 large courgettes

2 large  parsnips

2 large carrots

8 garlic cloves

2 tbsp vegetable oil

8 chicken drumsticks (or breasts)

75g polenta

25g Parmesan

125g Greek-style yogurt

lemon wedges, to serve

Method

For the vegetables...

Preheat the oven to 220°C (fan 200°C).
Cut the vegetables into wedges about 2.5cm (1in) thick and about 8cm (3 1/2in) long. 

Arrange in a large roasting tin in a single layer.
Nestle in the garlic, cloves, drizzle over 1 tbsp oil and season.

Put the tin on the bottom shelf of the oven and reduce the temperature to 200°C (fan 180°C).

Roast for 35 minutes, shaking the tray a few times during cooking, until the vegetables are golden.

For the chicken...

Meanwhile, rub the chicken with the remaining oil.
Combine the polenta, Parmesan and a little seasoning on a large plate, then roll the chicken in the mixture, until evenly coated.
Transfer to a baking sheet and arrange on the top shelf of the oven.
Cook for for 30 minutes, or until the crust is golden, there is no more pink meat and the juices run clear.

For the garlic dip...

Using a slotted spoon, remove the garlic cloves from the roasting tin, and when cool enough to handle, squeeze the pulp into a bowl, discarding the papery skins.
Mash with a fork until smooth, then add the yogurt and stir until combined.
Season to taste.

Drain the vegetable chips on kitchen paper. 

Serve with the chicken, garlicky yogurt dip and some lemon wedges for squeezing over.

You can find the original recipe here.