- 4 tomatoes
- 1 cayenne chilli
- 150g plain flour
- ½ x 200g half fat crème fraîche
- 1 carrot
- 1 mini romaine lettuce
- 1 lime
- 1 tbsp caster sugar
- A pinch of cayenne pepper
- 1 egg
- 75g polenta
- 250g diced chicken leg
- 100ml water
- Sea salt
- 2-3 tbsp cold water
- Freshly ground pepper
- 1 tbsp olive oil
Put a wrap on each plate. Spread with the lime crème fraîche. Top with carrot, lettuce and chicken. Add some chilli jam, then roll and serve.
Love your leftovers^ Use the remaining crème fraîche to stir up a super quick lunch. Swirl through cooked pasta with roughly chopped rocket, lemon zest and plenty of cracked black pepper.
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 with 100ml water. Cover and gently cook on a medium heat for 20 mins. Stir now and then.
Tip the flour into a large bowl. Scoop out 3 level tbsp flour and put aside in a small bowl. Add 1 tbsp crème fraîche to the large bowl with a pinch of salt, 2 tbsp cold water and stir together to form a dough. Add a little more water if needed. Dust with 1 tbsp of the reserved flour. Cover and set aside.
Peel and grate the carrot. Finely shred the lettuce. Set aside. Zest the lime into half the pot of crème fraîche and stir with a pinch of salt. Set aside.
Squeeze the lime juice into the tomatoes. Add 1 tbsp sugar. Stir on a low heat for 10 mins. Take off the heat when thick and syrupy.
Remove the diced chicken leg from it’s packaging, and halve or quarter any larger pieces so that they are all bite sized.
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 salt and pepper. Tip the polenta into a separate bowl. Dip a piece of chicken 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 chicken.
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 10 mins to finish cooking the chicken pieces. 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.
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.