Carrot and coriander wrap
Perfect to warm you up at this time of year!
Serves 2
Ingredients
- 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
Method
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
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