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.