1. Preheat the oven to gas 6, 200°C, fan 180°C. Drain a 285g jar Roasted Peppers Antipasti, reserving the oil. Heat 1 tbsp of the oil in a large pan over a high heat, add a 500g pack frozen Butternut Squash Chunks and cook for 6-8 mins until softened and starting to turn golden. Remove and set aside.
2. Wipe the pan clean; add 1 tbsp of the reserved oil and 350g Diced Chicken Breast. Cook over a medium heat for 5-7 mins until pale golden and just cooked through. Add the peppers, squash and a 500g jar Spanish Inspired Chicken Cooking Sauce. Reduce the heat to low- medium, simmer for 2 mins, then spoon into a 1.5ltr pie dish.
3. Lightly brush 3 wraps from a pack of 8 Mixed Herb Tortilla Wraps with more of the oil, then cut into 3cm strips. Scrunch together, place on top of the pie filling and bake for 15-20 mins until golden.
Tip: To make it vegetarian, swap the chicken for a 400g tin of chickpeas. Add to the pan with the peppers and squash.
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