Chicken and houmous wraps

Method

1. 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).
2. 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).
3. 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.