Socca Wraps

Serves 2

Ingredients:

• 300g mini chicken/turkey fillets
• 1 tbsp fajita seasoning
• 6tbsp (240g) plain cottage cheese
• 1 lime (30g juice and 4g zest)
• Salt & pepper

4 socca wraps

• 40g crumbled feta (10g per wrap)
• 1/2 yellow pepper, diced (80g)
• 1/2 red pepper, diced (80g)

Variation: Exchange chicken/turkey for Steak or Salmon – see instructions at the end of this recipe

Methods:

Preheat the oven to 180C/Gas 4.

In a bowl coat the mini fillets in the fajita seasoning before arranging on a non-stick baking tray and placing in the oven for 12 – 15 minutes, or until cooked through.

In the meantime combine the cottage cheese with the zest and juice of 1 lime along with a generous pinch of salt and pepper.  Cover and set aside until ready to assemble.

Heat a non-stick frying pan or flat-iron sandwich grill over a medium heat.  Place one socca in the pan/grill and spread a quarter of the cottage cheese mixture over half of the pancake.  Sprinkle over a handful of diced peppers, top with a quarter of the chicken/turkey and sprinkle with a little cheese.

Flip over the bare side of the pancake to enclose the ingredients, gently press down using a spatular and toast on either side until golden and the inside is warm and melted.

Repeat another 3 times with the remaining ingredients.

Serve alongside mango and pineapple salsa and a leafy salad (not included in the nutritional information below).

Steak Socca:  Mix the fajita seasoning with a tsp rapeseed oil to form a paste.  Coat 300g minute steak in the seasoning and fry in a non-stick pan for 1 – 2 minutes either side.  Remove from the pan, allow to rest for 5 minutes before thinly slicing and assemble your Socca as stated above.

Salmon Socca:  Rub two small salmon fillets with fajita seasoning, place in a oven-proof dish and cook the fish for 10 – 15 minutes at 180C/Gas 4.  Flake into large pieces before assembling your Socca as stated above.

Nutritional Information: