Ingredients

1 tsp each smoked paprika, ground cumin and oregano Juice of 1 orange 1 tbsp Co-op Fairtrade clear honey ½ x 600g pack Co-op British chicken breasts, flattened slightly 200g pineapple, diced 2 tbsp roughly chopped coriander, plus extra to serve Zest and juice of 1 lime 2 spring onions, sliced 1 tbsp Co-op olive oil 1 small red onion, cut into wedges 4 Co-op mini tortilla wraps 2 tbsp Co-op reduced fat crème fraîche;

Method

Mix together the paprika, cumin, oregano, orange juice and honey, season, then add the chicken Leave to marinate for at least 30 mins, or overnight if you have time To make the salsa, mix together the pineapple, coriander, lime zest and juice, and spring onion Brush a griddle pan with the oil and heat until very hot Cook the chicken for 5-6 mins on each side, until cooked through and charred Add the onion halfway through the cooking time and cook both sides To serve, slice the chicken breasts and pile into the tortilla wraps, then top with the pineapple salsa, crème fraîche, and extra coriander