Chicken Pepper Wrap with Cumin Crisps

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Chicken Pepper Wrap with Cumin Crisps

Speedy supper tonight. 4 left over chicken thighs, cut into thin strips, 3 red pepper halves that had been marinated the previous day with olive oil, garlic, baby tomatoes and basil for a light lunch and had been thankfully left over – cut into strips too and pan fried with two spring onions sliced thinly. Once they had attained a sparkly, gleaming brightness, I pushed them to one side of the pan and added the chicken and pan fried it until it was browning a little. I then stirred it all together and added some fresh coriander. This was now in a state of extreme bliss.

5 or 6 Majorcan new potatoes were sliced thinly – not peeled – and pan fried in hot olive oil with a generous sprinkling of cumin and rock salt.

Just as the chicken was about to be served I ground over some lemon thyme salt. I added a portion of the chicken pepper mix to a wrap, plus some of the fabulous juices along with a few baby salad leaves and some cumin crisps on the side.

Instant satisfaction.

P.S. Dear Mr Jagger – if you still cannot get any of the aforementioned abstract noun – please try these wraps.

Don’t buy crisps, make your own tastier Pita Crisps!

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Pita  Crisps

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These are so easy…and so much more delicious than packet crisps…ok..all you do..for a good board / bowl full…open up 4 pitas…place on an oven tray…rub gently with a cut garlic clove..sprinkle over rosemary, thyme, oregano – a grind or two of black pepper, rock salt and some dried chilli flakes – use your imagination – then drizzle over some olive oil.

 

Pop in a preheated oven 180c for about 5-7 minutes. When they have turned a little golden – bring out and leave to cool for a mo or two..then snip into bite sized triangles. Stunningly good…

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If you fancy making your own pita bread…click on the link above where it says Pita Crisps!