Alex Kitchen Bangers

Alex Kitchen Bangers Here to help you become the best you💞
👩🏼‍🍳Lower calorie high protein recipes
🏋🏼‍♀️Fitness motiv

11/05/2026

Shawarma Wrap Melt with Garlic Sauce & Sumac Onions

So easy to make, high in protein and they taste absolutely BANGIN 🤌🏼 shawarma chopped chicken, zingy sumac onions, homemade garlic sauce and mozzarella all tucked into a golden toasted wrap.

You’ll find loads more quick & easy fakeaways in my new cookbook 20-Minute Low-cal Kitchen Bangers in my bio 💕

Ingredients (serves 2):
Shawarma Chicken
300g chicken breast, thinly sliced� 1 tsp smoked paprika� 1 tsp cumin� ½ tsp coriander� ½ tsp turmeric� ½ tsp garlic granules� Pinch cinnamon� Salt & black pepper� Juice of ½ lemon� 1 tbsp fat free Greek yoghurt

Garlic Sauce
60g 0% Greek yoghurt�1 tsp chopped garlic�Squeeze of lemon�Pinch salt

Sumac Onions
½ small red onion, very thinly sliced�½ tsp sumac� Squeeze of lemon� Pinch salt

To Assemble
2 large wraps�60g mozzarella grated (30g per wrap)�Small drizzle chilli sauce

💕Mix the chicken with all the spices, salt, pepper, lemon juice and Greek yoghurt until evenly coated. For best flavour, cover and marinate in the fridge for at least 20-30 minutes.

💕Cook the chicken in a pan for 6-8 minutes until golden. Remove from the pan, roughly chop and return for a further couple of minutes to slightly char. Remove from the heat.

💕Mix together the garlic sauce ingredients and set aside.

💕In a small bowl, toss the sliced red onion with sumac, lemon juice and salt. Leave to soften slightly while you assemble everything else.

💕Lay the wraps flat and add the mozzarella in the centre of the wrap.

💕Pile the chicken directly on top of the cheese in a neat central strip. Drizzle with chilli sauce, then add a spoonful of garlic sauce down the middle. Finish with the sumac onions on top.

💕Fold the sides inward first, then roll tightly into a burrito-style wrap.

💕Place seam-side down into a hot non-stick pan over medium heat. Press gently and cook for 2-3 minutes until golden and crisp.

💕Remove from the pan and let rest for 60-90 seconds before slicing. Serve warm with extra garlic sauce on the side.

Calories per wrap: 510 l Protein: 48.5g l Fat: 15.2g l Carbs: 43.1g

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11/05/2026

Smashed Chipotle Ranch Beef Tacos

A quick and easy weeknight dinner we always come back to is smashed tacos. This version has got chipotle smoky beef with cheese, crunchy lettuce, chipotle ranch with some crispy onions for garnish 🤤

Under 500 cals a portion and almost 39g protein! You can also switch to chicken mince if you prefer 🫶🏼
Ingredients (serves 2):
225g 5% lean beef mince
1 tsp smoked paprika
½ tsp garlic granules
1 tsp chipotle paste
Salt
Black pepper
4 small soft tortillas
4 reduced-fat cheese slices
100g shredded lettuce
1 tbsp crispy onions

Chipotle Ranch Drizzle
20g ranch dressing
40g fat free Greek-style yoghurt
½ tsp chipotle paste

💕Mix the beef mince with the smoked paprika, garlic granules, chipotle paste, salt and black pepper until evenly seasoned. Divide into four equal portions and roll into balls.

💕Lay a tortilla flat and press one portion of beef thinly and evenly across the entire surface, spreading it right to the edges. Repeat with the remaining tortillas.

💕Heat a large non-stick frying pan over medium to high heat. Place one tortilla beef-side down into the hot pan and press firmly with a spatula so the beef makes full contact with the pan. Cook for 2-3 minutes until browned and slightly crispy.

💕Flip and immediately place a cheese slice on top of the beef and cook for a further 1-2 minutes until the tortilla is golden and crisp and the cheese has melted.

💕Repeat with the remaining tacos.

💕While they cook, mix together the ranch dressing, yoghurt and chipotle paste until smooth.

💕Top each taco with shredded lettuce and drizzle generously with the chipotle ranch. Finish with the crispy onions before serving.

Calories per portion: 489 l Protein: 38.9g l Fat: 17.55g l Carbs: 42.6g
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11/05/2026

Bang Bang Chicken & Halloumi Rice

I forgot how much these type of recipes are my FAVES to meal prep 🙌🏼 It’s the perfect combo of being super easy, lower in cals and high in protein. It keeps in the fridge for 3 days and it reheats like a dream just drizzle the bang bang sauce fresh when you’re ready to eat.

Ingredients (serves 4):
500g chicken breast, diced�1 tsp smoked paprika�1 tsp garlic granules�Salt and black pepper
100g reduced fat halloumi cut into cubes
4 sprigs of parsley chopped �
Rice Base
250g easy cook long-grain white rice, rinsed �1 onion, finely diced�1 red pepper, finely diced�2 tsp chopped garlic
2 tbsp tomato puree
1 tsp smoked paprika
2 chicken stock cubes�700ml hot water �80g reduced sugar sweet chilli sauce�1 ½ tbsp light soy sauce�1 tbsp sriracha sauce (add more to your liking)�
Bang Bang sauce:
50g lighter mayo
20g reduced sugar sweet chilli sauce
1 heaped tsp sriracha sauce
1 tsp rice wine vinegar

💕Season the chicken with the smoked paprika, garlic granules, salt and black pepper.

💕 Fry off the chicken for until cooked through. Remove from the pan and set to one side.

💕Lower the heat slightly and add the onion and red pepper to the same pan stirring regularly, until softened. Add the garlic and cook until fragrant.

💕 Stir in the tomato purée and smoked paprika and cook for 1 minute, stirring constantly.

💕Crumble in the chicken stock cubes and add the rice to the pan. Then pour over the hot water and stir well.

💕Bring to a gentle simmer, then cover with a lid and cook on a medium heat until the rice is tender and the liquid has been absorbed.

💕While the rice cooks, heat a separate pan over a medium heat. Add the halloumi cubes and cook for a few minutes until golden all over.

💕In a small bowl, mix together all the bang bang sauce ingredients.

💕Once the rice is cooked, return the chicken to the pan along with the sweet chilli sauce, soy sauce and sriracha.

💕Spoon into bowls and drizzle over the bang bang sauce before garnishing with the parsley.

Calories per portion: 536 l Protein: 40.4g l Fat: 10.4g l Carbs: 68.2g

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11/05/2026

A full week of easy lower calorie dinner ideas 😍

I’ll say it time and time again, losing weight doesn’t have to be boring. It needs to be enjoyable and a lifestyle you can maintain once you’ve reached your goal 🤌🏼 all of these are adapted to be lower in cals and higher in protein to keep you feeling full 💕

On the menu: ⬇️
🌶️ Sweet chilli crispy beef fried rice (on my app)
🧄 Garlic Parmesan chicken one pan lasagne (on my page)
🌮 Slow cooker smoky Mexican chicken dipping tacos (on my app)
🍔 Big Mac style chicken burgers (on my page)
🥘 One pan creamy chicken and chorizo gnocchi (on my page)
🫓 Creamy chicken and bacon Alfredo flatbreads (on my app)
🥩 Slow cooked bbq beef with cheesy mash (on my page)

Want the app exclusives?
Comment DINNER and I’ll send you the link 🔗 you can get a free trial for 7 days 💕
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11/05/2026

Garlic & Coriander Chicken Tikka Folded Wrap

Quick, easy and proper fakeaway vibes 🤌🏼. Crispy folded wraps stuffed with juicy tikka chicken, peppers, melty mozzarella and brushed with garlic butter while still hot 😮‍💨

Each wrap is 464 calories with nearly 36g protein 💕

Save this for your next quick dinner 🤍

Ingredients (serves 2):

200g chicken breast, diced
½ tsp smoked paprika
Salt
Black pepper
40g fat free Greek-style yoghurt
15g tikka paste (I use Patak’s)
1 tsp tomato puree
1 red pepper, thinly sliced
1 small red onion, thinly sliced
100g pizza sauce
1 tsp tikka spice blend (can sub for chilli flakes)
2 large flour tortillas
50g mozzarella grated
10g lighter butter spread
½ tsp chopped garlic
1-2 sprigs of fresh coriander chopped

💕Add the diced chicken to a bowl, season with the smoked paprika, salt and pepper, before adding in the yoghurt, tikka paste and tomato puree. Mix well until evenly coated.

💕Fry the chicken over medium-high stirring regularly, until cooked through and lightly charred. Remove from the pan and set aside.

💕Add the sliced pepper and onion to the same pan and cook until softened but still slightly crisp. Remove from the heat.

💕In a small bowl, mix together the pizza sauce and tikka spice blend until combined.

💕Lay the wraps flat on a board and cut a slit from the centre of each wrap to the edge.

💕In the first quarter add the peppers and onions, followed by the chicken, pizza sauce and mozzarella.

💕Fold the wrap clockwise, quarter by quarter, to enclose the filling.

💕Toast the folded wraps in a dry frying pan for a couple of minutes each side, flipping halfway, until golden, crisp and the cheese has melted.

💕While the wraps cook, melt the butter and garlic together in the microwave. Once the wraps are cooked, brush generously with the garlic butter while still hot and finish with chopped fresh coriander.

Calories per wrap: 464 l Protein: 35.7g l Fat: 15g l Carbs: 43.2g
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10/05/2026

Another one for the busy weeknight dump & bake collection 🤌🏼

Creamy peri peri chicken orzo, all in one dish with melty cheese on top and 48g protein per portion.
I love these dinners for when I want something cosy for minimal prep. Pack it out with some chopped spinach at the end of cooking or even throw in some sun dried tomatoes at the start 🤤

Ingredients (serves 4):
500g chicken breast, diced�2 tsp peri peri seasoning�Salt and black pepper�250g dry orzo
1 tsp smoked paprika�½ tsp garlic granules
3 tbsp peri-peri sauce (adjust to heat preference)�2 ½ tbsp tomato purée�700ml chicken stock (hot)�100g light cream cheese�80g mozzarella grated �40g reduced fat cheddar grated �3-4 sprigs of fresh parsley chopped

💕Preheat the oven to 200°C (180°C fan).

💕Add the orzo to a large ovenproof baking dish (I use 41cm) Pour over the hot chicken stock, then stir in the cream cheese, peri-peri sauce, tomato purée, smoked paprika and garlic granules until well combined and mostly smooth.

💕Season the diced chicken with the peri-peri seasoning, salt and black pepper. Add on top of the dish, stir gently so the chicken is evenly distributed.

💕Cover the dish tightly with foil and bake for 40-45 minutes or until the orzo is cooked through. If your oven runs hot you can give it a quick stir halfway through to prevent the sides sticking but it will still cook fine if left undisturbed.

💕Remove the foil, scatter over the grated cheddar and mozzarella, then return to the oven uncovered for 8-10 minutes, until the cheese is fully melted and lightly golden.

💕Finish with chopped parsley before serving.

Calories per portion: 560 l Protein: 48.1g l Fat: 14.8g l Carbs: 60.6g

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10/05/2026

Hot Honey Chicken & Chorizo Loaded Mash 😮‍💨

This is proper comfort food. Creamy mash, sticky hot honey chicken, crispy chorizo and melted cheese. It’s cosy yet still lower in cals, high in protein and easy enough for a weeknight 🤌🏼

Save this for your next comfort food dinner 📌

Ingredients (serves 2):
450g potatoes, peeled and chopped�Salt
Black pepper�15g light butter�80ml semi-skimmed milk, warmed �200g chicken breast, diced�40g chorizo, finely diced�1 tsp smoked paprika�1 tsp garlic granules�30g honey
1 ½ tbsp hot sauce
Mild chilli flakes to taste�200ml chicken stock�1 tsp cornflour mixed with 1 tbsp cold water�50g mozzarella grated �2-3 sprigs of fresh parsley

💕 Cook the potatoes in a large pan of salted water until soft. Drain well, then season with salt and black pepper. Mash with the butter and warm milk until smooth keep warm.

💕 Heat a large non-stick frying pan over a medium heat. Add the diced chorizo and cook until lightly crispy. Remove from the pan and set aside, leaving the oils behind.

💕Add the chicken to the same pan along with the smoked paprika, garlic granules, salt and black pepper stirring regularly, until the chicken is cooked through.

💕In a small bowl, mix together the honey and hot sauce. Pour around half of the hot honey into the pan, toss with the chicken and then pour in the chicken stock. Bring to a gentle simmer.

💕Stir in the cornflour slurry and cook until the sauce thickens.

💕Spoon the mash into ovenproof bowls, top with the hot honey chicken and scatter over the grated mozzarella. Place under a hot grill for 3-5 minutes, until melted and bubbly.

💕Finish by drizzling over the remaining hot honey, then garnish with fresh parsley and sprinkle over the crispy chorizo before serving.

Calories per portion: 564 l Protein: 38.5g l Fat: 18.3g l Carbs: 59.2g
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10/05/2026

Next up for Fakeaway Fridays is this gorgeous Creamy Tandoori Masala Curry with cheesy garlic naan and rice 😮‍💨

Most takeaway curry nights can easily hit 1,600 calories if not more once you add rice and naan. Whereas this whole bowl was 644 calories per portion including rice and mini cheesy flatbreads 🤌🏼 BANGIN

Ingredients (serves 2):
Chicken
250g diced chicken breast
1 tbsp tandoori seasoning
½ tsp smoked paprika
¼ tsp cumin
Salt & pepper
Juice ½ lemon
50g low-fat Greek yoghurt
1-2 drops red food colouring (optional)

Sauce
1 onion, diced
1 tsp garlic
1 tsp ginger
1 tbsp tomato purée
200g chopped tomatoes
1 tsp tandoori seasoning
100ml chicken stock
70ml light cream
½ tsp garam masala

Mini naan
70g self-raising flour
80g fat-free Greek yoghurt
¼ tsp salt
30g mozzarella
5g light butter + ½ tsp garlic

To serve:
90g dry long-grain rice
Fresh coriander

💕Mix the chicken with the yoghurt, lemon and spices. Set aside to marinate while you prepare the rice and naan.

💕 Cook the rice according to packet instructions. Drain and keep warm.

💕For the naan, mix the flour, yoghurt and salt into a soft dough. Divide into two, place mozzarella in the centre of each, seal and gently roll out.

💕Cook the chicken in a hot pan until cooked through and lightly charred. Remove and set aside.

💕In the same pan, soften the onion for a few minutes, then add garlic, ginger and tomato purée. Cook for a minute before stirring in the chopped tomatoes, tandoori seasoning and stock. Simmer for 8-10 minutes until slightly thickened, then blend smooth and return to the pan. Stir in the cream and garam masala, add the chicken back in and simmer gently until rich.

💕Cook the naan in a dry pan for 1–1½ minutes per side until puffed and lightly charred. Melt the butter with the garlic and stir through some fresh coriander. Brush the breads with the garlic butter while warm.

💕Serve the curry with rice and warm flatbreads, finished with fresh coriander.

Calories per portion: 644 | Protein: 48g | Fat: 14.1g | Carbs: 77.4g
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10/05/2026

Creamy Peppercorn Steak Potatoes 🥩🥔

If you’re staying in this Valentine’s but still want something that feels a bit special, this is a pertect dinner to make. Juicy bites of steak, crispy potatoes and a rich, creamy peppercorn sauce🤌🏼

To make it start by microwaving diced potatoes until slightly tender, then air fry until golden and crisp with garlic and rosemary. Sear the steak in a hot pan until cooked to your liking and leave to rest. In the same pan, soften onion with crushed black peppercorns and garlic, deglaze with Worcestershire sauce, then add beef stock and cream and simmer until thickened. Cube the steak, spoon it over the crispy potatoes and finish with the creamy peppercorn sauce and a little Parmesan.

484 calories per portion & serves 2!

The full recipe is in my cookbook 20-Minute Low-Cal Kitchen Bangers (in my bio)

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10/05/2026

Creamy Hot Sauce Chicken & Chorizo Rigatoni

Your next quick and easy weeknight dinner has landed and it is a BANGER 🤌🏼. Rich, smoky, slightly tangy and just the right level of spice.

Add to your favourites for later 📌💕

Ingredients (serves 2):
225g chicken breast diced
1 ½ tsp smoked paprika
½ tsp garlic granules
Salt
Black pepper
40g chorizo, diced
130g dry rigatoni
1 tsp chopped garlic
1-2 tbsp hot sauce (dependent on your spice preference) I use franks
100ml chicken stock (made using stock cube and pasta water)
100ml single cream
20g parmesan, grated
2 sprigs of fresh parsley chopped

💕Cook the rigatoni according to packet instructions reserving 100ml pasta water.

💕Season the chicken with 1 tsp smoked paprika, garlic granules, salt and black pepper.

💕Heat a large non-stick pan over medium heat. Add the chorizo and fry for until it releases its oils and begins to crisp. Remove with a spoon and set aside, leaving the oil in the pan.

💕Add the chicken to the chorizo oil. Fry until golden and cooked through. Remove and set aside with the chorizo.

💕Lower the heat and add the chopped garlic to the same pan. Cook for 30 seconds until fragrant.

💕Stir in the hot sauce and let it bubble briefly. Make up 100ml chicken stock using pasta water and add to the pan. Simmer to reduce slightly.

💕Pour in the single cream and stir to combine. Add the remaining ½ tsp smoked paprika and simmer gently for a few minutes until slightly thickened.

💕Stir in the parmesan until melted and smooth. Return the chicken and chorizo to the pan and coat in the sauce (you can reserve some to scatter on top if you prefer).

💕Add the cooked pasta to the pan, tossing until evenly coated. Add a splash of reserved pasta water if needed to loosen.

💕Finish with fresh parsley and serve immediately.

Calories per portion: 566 l Protein: 43.5g l Fat: 19g l Carbs: 52g

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09/05/2026

Staying in this Valentine’s but still want to stay on track with your goals?

Here are 5 easy dinner ideas from my page that are lower calorie and high in protein ⬇️

🍝 Creamy Cajun baked chicken over chorizo tagliatelle (posted on 13 Jan)
🥩 Steak bites with onion jus (25.11.25)
🫓 Cheesy chicken tikka garlic naan (15.11.25)
🍯 Hot honey chicken parm with cheesy mash (01.10.25)
🥖 Steak & garlic mushroom peppercorn sauce flatbreads (24.11.25)

Save this for date night 💕

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