| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Food &, Drink | 1 | servings | |
INGREDIENTS
| 400 | g | Chicken breast meat cut into thin strips |
| 4 | Tortillas | |
| 225 | g | Frozen peas |
| 10 | Mint leaves | |
| 1/2 | sm | Red onion |
| 1 | Garlic clove | |
| 100 | ml | Plain yoghurt |
| 1/2 | Red chilli | |
| 1/2 | Lemon | |
| Ground cumin powder | ||
| Seasoning | ||
| 1 | tb | Cumin seeds |
| 1 | tb | Mustard seeds |
| 1 | tb | Coriander seeds |
| 1 | ts | Dried oregano |
| 1 | bn | Oregano |
| 1/2 | Clove garlic | |
| 1 | Tinned anchovy fillet | |
| 10 | g | Toasted pine nuts |
| Virgin olive oil | ||
| Seasoning |
INSTRUCTIONS
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.
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