Harissa Chicken Wrap

Ingredients

2 cups cooked chicken breast meat (shredded)3 tbsp harissa paste (homemade recipe below)4 flatbread (or lavas)lettucecucumber (chopped)tomato (chopped)

Harissa Paste

3 dried chillies (rehydrated in hot water for 15 mins)3 fresh red chillies (chopped)1/4 tsp cumin seeds (toasted)1/2 tsp coriander seeds (toasted)1/4 tsp caraway seeds (toasted)2 cloves garlic1/2 tsp smoked paprika1/2 tsp salt1/2 tbsp lemon juice1 tsp apple cider vinegar1 tsp tomato paste2 tbsp extra virgin olive oil

Garlic &Amp; Mint Sauce

4 tbsp Turkish or Greek yoghurt2 tbsp mayonnaise4 cloves garlic (grated)1 tsp salt (to taste)1 tbsp mint leaves (finely chopped)

Steps

Grind toasted cumin, coriander & caraway seeds into a fine powder, add the rest of the ingredients (except oil) into a blender & pulse for 2 mins.Stream in olive oil while blending at the lowest speed to create an emulsion.Taste & adjust flavour, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt & add more chillies or cayenne pepper if it’s not spicy enough.For the garlic sauce, combine all ingredients into a small bowl, mix well, adjust seasoning & set aside.Warm up chicken breast (if chilled) on a low heat, add harissa paste & cook for 2 mins.To assemble the wraps, lightly warm a flatbread, add lettuce, cucumber, tomato & harissa coated chicken. Fold tight into a big spring roll, lightly toast to seal the ends (if needed), serve with garlic sauce & olives (optional)