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  • Pan Fried Chicken Tortilla With Sweet Pea Puree And Oregano

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    Pan Fried Chicken Tortilla With Sweet Pea Puree And Oregano
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 400 gm Chicken breast meat cut into thin strips
    • 4 x Tortillas
    • 225 gm Frzn peas
    • 10 x Mint leaves
    • 1/2 sm Red onion
    • 1 x Garlic clove
    • 100 ml Plain lowfat yoghurt
    • 1/2 x Red chilli
    • 1/2 x Lemon
    •     Grnd cumin pwdr
    •     Seasoning
    • 1 Tbsp. Cumin seeds
    • 1 Tbsp. Mustard seeds
    • 1 Tbsp. Coriander seeds
    • 1 tsp Dry oregano
    • 1 bn Oregano
    • 1/2 x Clove garlic
    • 1 x Tinned anchovy fillet
    • 10 gm Toasted pine nuts
    •     Virgin extra virgin olive oil
    •     Seasoning

    Directions

    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 in grnd cumin pwdr to taste.
    2. Add in the lowfat yoghurt and blend with a hand blender.
    3. 2 Pan-fry the chicken in a mix of 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp mustard seeds and 1 tsp dry oregano till 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.

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