Pan-Fried Chicken Tortilla with Sweet Pea Puree And Oregano

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10 Mint leaves
1/2 Garlic
1/2 Red chilli
1/2 Lemon
400 g Chicken breast meat; cut
1 Garlic
Ground cumin powder
1 tb Coriander seeds
10 g pine nuts; Toasted
1 bn Oregano
Virgin olive oil
225 g Frozen peas
1 tb Cumin seeds
1 tb Mustard seeds
1/2 sm Red onion
100 ml Plain yoghurt
4 Tortillas
1 anchovy fillet; Tinned
1 ts Dried Oregano

Original recipe makes 1



1 Leave the peas to defrost and drain off excess water. Finely chop the onion and chilli. Place the peas in a bowl together with the garlic, mint, onion, chilli, garlic and seasoning, and add ground cumin powder to taste. Add the yoghurt and blend with a hand blender. 2 Pan-fry the chicken in a mixture of 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp mustard seeds and 1 tsp dried oregano until cooked and leave to one side. Puree the pesto ingredients in a blender and place the chicken strips, pesto and some of the puree in the tortillas. Roll up and serve. Recipe by: Food & Drink

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