Pan-fried chicken tortilla with sweet pea puree and oregano

1 servings

Ingredients

Quantity Ingredient
400 grams Chicken breast meat cut into thin strips
4 Tortillas
225 grams Frozen peas
10 Mint leaves
½ small Red onion
1 Garlic clove
100 millilitres Plain yoghurt
½ Red chilli
½ Lemon
Ground cumin powder
Seasoning
1 tablespoon Cumin seeds
1 tablespoon Mustard seeds
1 tablespoon Coriander seeds
1 teaspoon Dried oregano
1 bunch Oregano
½ Clove garlic
1 Tinned anchovy fillet
10 grams Toasted pine nuts
Virgin olive oil
Seasoning

Directions

PESTO

1 Leave the peas to defrost and drain off excess water. Finely chop the onion and chilli. Place the peas in a bowl together with the garlic, mint, onion, chilli, garlic and seasoning, and add ground cumin powder to taste.

Add the yoghurt and blend with a hand blender.

2 Pan-fry the chicken in a mixture of 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp mustard seeds and 1 tsp dried oregano until cooked and leave to one side. Puree the pesto ingredients in a blender and place the chicken strips, pesto and some of the puree in the tortillas. Roll up and serve.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

Related recipes