- 4 tomatoes
- 1 chilli
- 150g plain flour
- ½ x 200g crème fraîche
- 1 carrot
- ½ cos lettuce
- 1 lime
- 1 tbsp caster sugar
- A pinch of cayenne pepper
- 1 egg
- 75g polenta
- 250g chicken breast mini fillets
- 100ml water
- Sea salt
- 2-3 tbsp cold water
- Freshly ground pepper
- 1 tbsp olive oil
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Finely dice the tomatoes. Finely chop the chilli. Flick out the seeds for less heat. Place the tomatoes and chilli in a small pan. Add 100ml water. Pop on a medium heat for 20 mins. Stir now and then.
- 2.
Tip the flour into a large bowl. Scoop out 3 tbsp flour and put in a small bowl. Add 1 tbsp crème fraîche to the large bowl with a pinch of salt. Add 2 tbsp cold water and bring together to form a smooth dough. Add a little more water if needed. Dust with 1 tbsp of the reserved flour. Cover and set aside.
- 3.
Peel and grate the carrot. Finely shred half the lettuce. Set aside. Zest the lime into the remaining crème fraîche and stir with a pinch of salt. Squeeze the lime juice into the tomatoes. Add 1 tbsp sugar. Stir on a low heat for 10 mins, stirring now and then. Take off the heat when thick and syrupy.
- 4.
Add a large pinch of cayenne pepper and salt and pepper to the reserved flour. Crack the egg into a bowl and beat with a pinch of cayenne pepper and seasoning. Tip the polenta into a separate bowl. Dip a chicken fillet in the spiced flour and flip to evenly, but lightly, coat it. Dip it in the beaten egg. Roll it in the polenta. Put on a plate. Repeat with the remaining fillets.
- 5.
Set a pan on a high heat for 1 min. Add 1 tbsp oil. Add half the chicken. Fry for 2 mins on each side, then place on a lined baking tray. Repeat with the remaining chicken, adding a little more oil if you need it. Slide into the oven. Cook for 5 mins to finish cooking the chicken. Check they are cooked by cutting into the thickest part of a fillet. There should be no trace of pink. If there is, return to the oven for a couple more mins.
- 6.
Wipe the pan clean. Divide the dough into 2 balls. Roll thinly into 2 large circles. Heat the pan. Place 1 wrap into the pan and cook for 2 mins. Flip and sprinkle a little water on the cooked side. Cook for a further 2 mins. Repeat with the other wrap.
- 7.
Put a wrap on each plate. Spread with crème fraîche. Top with carrot, lettuce and chicken. Add some chilli jam, then roll.