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Method Prep:15min › Cook:25min › Ready in:40min
Slice chicken breast fillets in to strips 5 to 6cm long then set aside.
Warm a little oil in a wok or large frying pan over a medium heat then add the chicken and cook and stir until no longer pink in the centre, about 6 to 8 minutes. Remove from the wok or pan and set aside.
In the same wok or pan, add the pepper and cook and stir until tender, about 4 to 6 minutes. Return the chicken to the wok or pan and cook together for a few minutes. Add the mascarpone cheese and stir well to warm through and coat the chicken and peppers. Increase the heat to medium high and add the grated cheese, stirring continuously until melted. Reduce the heat and add a splash of lemon juice. Simmer gently over a low heat until the sauce is thick and creamy, 8 to 10 minutes.
Heat the tortilla wraps and fill with the chicken mixture. Serve immediately,
Filling the wraps
When filling the wraps with the ingredients do not overload; 2 to 3 wooden spoonfuls of the mixture is plenty.
Best way to wrap
Lay the tortilla flat and add the ingredients to the centre. Fold one end over the ingredients pull gently towards you so everything is secure roll over again now fold one end over to stop the ingredients running out continue to roll till all of the tortilla is wrapped up.