Chicken and bacon wraps

Bacon/chicken wraps!
Bacon/chicken wraps!

I’ve not done a cooking post on here in ages, and I tried something a little new last night so here it is. Dead simple (as I prefer) and dead cheap (which I also prefer).


  • A George Formby ((Foreman? Whoever…) or similar) grill


  • Chicken fillet(s)
  • Bacon (2 per slice of fillet – I had smoked, thick cut)
  • Chips/waffles/hash browns
  • Mixed veg
  • Brown sauce / ketchup


This hinges on the meat. For the potato / mixed veg, just heat it so it’s ready serve at the same time as the meat. It should take around 20-30 mins to cook through.

Switch the grill on so it’ll be warmed up for when you need it.

Get a chicken fillet. Slice it down to size if required. I found one medium fillet sliced down the middle to make a “finger” about an inch wide and four inches long is fine.

Wrap two slices of bacon around each chicken “finger”, covering as much of the chicken as possible. Don’t worry about the ends, though. Just leave them bare.

Drop them onto the grill and close it over. Leave to cook for 20-ish minutes. You may want to slice through one of the fingers to ensure it’s cooked through.

Put everything on a plate, add sauce (I prefer brown, ketchup would be OK I suppose) and enjoy.

Told you it was simple.


It’s been suggested that I slice the fillet and stuff it with something before cooking. I may give it a go with some grated cheese, though a couple of people have mentioned chives, garlic and so on. Go wild – it’s your meal!

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Mmm… fajitas

After dinner last night, I can definitely recommend Tesco‘s own-brand fajita box set. At a pound, it looks too cheap given that the likes of El Paso can be twice that. This just isn’t the case.

However, a couple of changes to the recipe on the back of the box will improve it.

First off, we used nearer 400g of chicken for the two of us rather than the recommended 550g. This means you’ll get the right amount of food for two. It also means that there’s more spice per unit weight of meat so the fajitas are hotter!

Secondly, the instructions state that you just chuck the powder in with the chicken that’s cooking in oil. I’d change this. First of all, you don’t want to be using that much oil. Secondly, the powder would just sit there. Instead, get a small mug and use it to dilute the powder with boiling water. Once the chicken’s started to cook, pour the spice/water over it and leave it to bubble away. This soaks the flavour into the chicken far more effectively.

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