Recipe: Pan-Fried Chicken Tortilla With Sweet Pea Puree and Oregano [edit]

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Tags: Beverage, Drink, Herb, Poultry

Yield: 1 servings

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	ml 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	bn Oregano
½	Clove garlic
1	Tinned anchovy fillet
10	grams Toasted pine nuts
	Virgin olive oil
	Seasoning

Step 1	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.
Step 2	Add the yoghurt and blend with a hand blender.
Step 3	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.