Photography: Andrew Lehmann

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Mexican, Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly, Low Carb, Low cost / value
Course: Finger food, Lunch, Main
Favourite flavours: Chicken, Easy recipes, Spicy

Spicy chicken wraps

INGREDIENTS

1 tablespoon olive oil, plus extra
to serve (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
400g chicken breast fillets,
cut into cubes (see tip)
8 roti bread or flour tortillas
1 cup (260g) hummus
1 cup (120g) grated Mainland Swiss Cheese
carrot and cucumber ribbons, salad leaves,
lemon wedges, to serve

$4.50 per serve

kJ 3025 fat 35g sat fat 12g

METHOD

1. In a shallow bowl, combine oil, coriander and cumin and season to taste. Add chicken, turning to coat, and set aside to marinate while preparing other ingredients. Thread chicken onto skewers.

2. Heat an oiled frying pan on medium-high. Cook chicken for 4 minutes each side, until browned and cooked through. Warm roti in a dry frying pan on high heat.

3. Serve ingredients separately, letting everyone assemble their own wrap by topping roti with hummus, a drizzle of oil, cheese, carrot, cucumber, salad leaves and chicken. Squeeze lemon juice to flavour.