Carrot and coriander wrap

Perfect to warm you up at this time of year!

Serves 2


  • Flatbread:
  • 150 spelt flour
  • 50 white bread
  • 2 small carrots, grated
  • 1 tsp plain oil
  • Large pinch of salt
  • 1 teaspoon of ground cumin
  • 1 teaspoon of salt
  • 1/2 teaspoon of turmeric
  • 1 tablespoon of freshly chopped coriander
  • 100ml water
  • 2 chicken breasts, sliced into mouth-size chunks
  • Chicken marinade:
  • 200g natural yoghurt (plus extra for drizzling)
  • 1/4 - 1/2 teaspoon of chilli powder
  • 1 teaspoon of ground dried coriander
  • 1/4 teaspoon of turmeric
  • 1 tablespoon of garam masala
  • Dash of pomegranate juice
  • 1 teaspoon of Rose water
  • 1 pomegranate, seeds removed and juice reserved for the chicken marinade
  • Fresh coriander and mint to decorate
  • Iceberg lettuce for the wraps


To make the wrap:
Combine the flour, salt, yeast, grated carrot, spices and herbs
In a jug, combine the wet ingredients and pour into the dry
Combine and knead in the bowl for a couple of minutes
Leave to rise in a warm place for an hour
Divide into 2 and roll out to fit the biggest pan you have
Fry in a dry pan on a high heat for about 2-3 minutes a side until golden and firm

For the chicken:
Combine the marinade ingredients and pour over the chicken
Leave to marinate for 20 minutes
Preheat the oven to 220C
Spread the chicken on a baking tray and bake until starting to char and the chicken is cooked through (10-15 minutes)

Top the flatbread with the lettuce followed by the chicken and sprinkle with the pomegranate seeds and herbs