Sweet Chilli Chicken Roll-Ups and Tortilla Chips
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet Chilli Chicken Roll-Ups and Tortilla Chips

Sweet Chilli Chicken Roll-Ups and Tortilla Chips

Serves 2 | with Houmous, Carrot Sticks and Apple

Roll up, roll up! These delicious sweet chilli chicken roll ups are kid-approved and extra tasty. Serve up with tortilla chips and carrot batons to dip into creamy houmous.

Cereals containing gluten

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 war 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 Time10 minutes
Cooking time15 minutes


serving amount

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 pack(s)

Cooked British Chicken Slices

48 grams

Sweet Chilli Sauce

2 unit(s)


1 unit(s)


100 grams


(Contains Sesame)

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)2697 kJ
Energy (kcal)645 kcal
Fat20.4 g
of which saturates3.7 g
Carbohydrate81.2 g
of which sugars24.2 g
Protein31.6 g
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Bake the Tortilla Chips

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Cut 2 of the tortillas into 8 triangles (use scissors if easier). 

c) Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.

d) Once the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Hello, Chicken!

a) Meanwhile, tear the cooked chicken slices into long pieces. Combine them in a medium bowl with the sweet chilli sauce and the mayo (see pantry for amount).

b) Trim and peel the carrots. Chop 1 carrot into roughly 1cm wide, 5cm long batons.

c) Use the peeler to peel long ribbons down the length of the other carrot, stopping at the core.

Assemble and Serve

a) Divide the sweet chilli chicken mixture between the remaining 4 tortillas, then lay a few carrot ribbons on top.

b) Roll up the tortillas, then cut each into 3 pieces. Share between 2 serving plates.

c) Quarter, core and slice the apple (no need to peel).

d) Arrange the houmous, tortilla chips and carrot sticks alongside the roll-ups. Serve the apple slices in a bowl alongside to finish.