Course Make Everyday Gourmet, Vegetarian Flexitarian
2free-range chicken breasts
2tsp*Moroccan spice mix
500gportabello mushroomsthickly sliced
1tbsp*Moroccan spice mix
1pktspring onionsthinly sliced
seasonal green salad
*You can use any store bought Moroccan rub or spice mix. You can also make your own by combining: 1 tsp ground cumin, 1 tsp ground ginger1 tsp salt, ½ tsp black pepper, ½ tsp ground cinnamon, ½ tsp ground coriander, ½ tsp cayenne, ½ tsp paprika, ¼ tsp ground cloves.
Using a stick blender, purée the hummus with the sundried tomatoes and smoked paprika. Set aside.
Heat a drizzle of olive oil in a large frying pan. Season the chicken with the spice mix.
Cook the chicken breasts until golden brown and cooked through. Remove and set aside to rest.
Add a fresh drizzle of olive oil to the pan and add the portabellos. Sprinkle in the Moroccan spices.
Sauté until golden brown and tender. Remove from the heat.
Slice the chicken into strips. Spread the hummus thickly over the tortillas.
Divide the chicken and mushrooms among them. Sprinkle over the spring onions.Squeeze some lemon juice over each one.
Fold in the sides, then roll tightly. Cut in half and plate onto a seasonal green salad. Serve and eat while warm.