HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Baked Chicken Orzo
Cheesy Baked Chicken Orzo

Cheesy Baked Chicken Orzo

With Mediterranean Chicken & Avo Wraps

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We love good Chicken Orzo to Chicken Wrap and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

The Nutritional Values table below is only for the dinner portion.

The Nutritional Values for the lunch portion are as follows; Serving Size: 451 KJ:652.75 Kcal:652.75 Fat:31.57 Sat Fat:7.58 Carb: 48 Sugar: 8 Protein: 41.80 Salt: 1.82

Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 pot(s)


1 pot(s)

Mild Paprika

420 grams

Diced Chicken Thigh

1 unit(s)


1 unit(s)

Green Pepper

1 unit(s)

Red Pepper

1 unit(s)

Garlic Clove

½ pack(s)

Finely Chopped Tomatoes

½ sachet

Chicken Stock Powder

180 grams


(ContainsCereals containing Gluten)

1 bunch(es)


1 block(s)

Mature Cheddar Cheese


1 unit(s)


½ bag(s)

Baby Spinach

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Energy (kcal)610 kcal
Fat13.0 g
of which saturates4.0 g
Carbohydrate80 g
of which sugars12.0 g
Protein43 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Dinner/Lunch: Zest and halve the lemon. In a mixing bowl, combine half the dried oregano, half the mild paprika, the lemon zest, half the lemon juice, a drizzle of oil and a pinch of salt and pepper. Add the diced chicken to the bowl and stir well to coat. Pop two portions of the chicken onto a baking tray and leave the rest in the bowl. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!


Dinner/Lunch: Halve and peel the onion. Chop into wedges. Halve the peppers and discard the cores and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Chop the Chives. Pop two portions of the pepper and onion onto the tray with the chicken. Season and drizzle with oil. Set aside.


Dinner: Heat a glug of oil in a large ovenproof saucepan on medium-high heat. TIP: If you don't have an ovenproof pan, just use a saucepan and transfer to an ovenproof dish before putting in the oven. Add the reserved chicken (from the bowl) and cook, turning, until browned, 5-6 mins. Add the remaining onion and peppers. Fry until soft, 5 mins. Stir in the garlic and remaining oregano and paprika then add the chopped tomatoes, a pinch of sugar, the stock powder and water (see ingredients for amount).


Dinner/Lunch: Bring to the boil, then mix in the orzo and chivesl. Season with salt and pepper. Transfer to the middle shelf of your oven, uncovered, and bake until almost all the liquid has been absorbed, 15 mins. At the same time, pop the tray of chicken and veggies on the top shelf for 10-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Meanwhile, grate the cheddar cheese.


Dinner/Lunch: Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut in half. Twist each half and pull apart. Remove the stone then scoop the insides onto a board. Slice into thin strips. Once the orzo is done, stir in the spinach (leaving a handful back for lunch!). Sprinkle over half the cheddar (the rest will go in your wraps!). Return to the oven to melt, 5 mins. Serve in bowls and enjoy!


Once you have finished eating, return to your wraps. Lay your tortillas (2 per person) on a board. Divide up the remaining spinach, roasted veggies, chicken pieces, cheddar and avocado strips, layering them into the centre of each wrap. Squeeze over some lemon juice and add the remainder chives. Fold the two short ends in, over the top of the filling then roll up! Pop into a box and refrigerate. Enjoy Tomorrow!