Chicken and houmous wraps
- September 2014
- 2 tsp cumin seeds
- 8 free-range skinless boneless chicken thighs
- Olive oil for brushing
- 2 medium carrots
- 8 flour tortillas
- 200g tub houmous
- 1 lemon
- Bunch fresh coriander
- Roughly crush the cumin seeds in a pestle and mortar. Open out the chicken thighs and flatten slightly with your hand. Brush with a little oil and sprinkle with the crushed cumin seeds. Season. Heat a griddle pan until hot and cook the chicken for 5-6 minutes on each side until tender and cooked through. Cover with foil until ready to serve (see tip).
- Coarsely grate the carrots. Microwave the tortillas for 10 seconds until just warm, or warm briefly on each side in a large, dry frying pan (see tip).
- Slice the chicken into strips. Spread the houmous thickly over the tortillas. Divide the chicken and grated carrot among them. Squeeze some lemon juice over each one, followed by a sprinkle of fresh coriander leaves. Fold in the sides, then roll tightly. Cut in half and eat while warm.
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