• *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 ginger

  1 tsp salt, ½ tsp black pepper, ½ tsp ground cinnamon, ½ tsp ground coriander, ½ tsp cayenne, ½ tsp paprika, ¼ tsp ground cloves.

Method

• 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.