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12 chicken thighs

1 tbsp smoked paprika

1 tbsp ground cumin

1 tbsp garlic infused oil

1 tbsp vegetable oil

6 large gluten free wraps

For the salsa

2 large tomato, chopped

1 roasted red pepper (we used one from a jar)

1 red chili, finely diced

1 tbsp chopped coriander

1 tsp chives, finely chopped

1 lime zest and juice

1 tbsp garlic infused oil

1 tbsp extra virgin olive oil


Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices.

Drizzle with the garlic infused oil and season with salt and pepper.

Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.

While the chicken is cooking, make the salsa. Tip all the ingredienst into a bowl and mix. Season to taste with salt and pepper.

Shred the chicken from the bone and then wrap in gluten free wraps with the salsa.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Chicken fajita thighs