- 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
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.