Chef notes
My guilt-free indulgence is this aromatic chicken with creamy pea guacamole and cooling and sweet roast red pepper raita are all wrapped in a crunchy romaine lettuce. This is delicious... and it's great for your waistline.
Ingredients
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 2 chicken breasts
- 8 ounces peas (fresh or defrosted frozen)
- 1 avocado, peeled
- 1 tablespoon fresh mint, chopped
- 1/2 teaspoon red pepper chile flakes
- 1 tablespoon crème fraîche
- 1 lime, juiced and zested
- Sea salt and freshly ground black pepper
- 1/4 cucumber
- 1/3 cup (100g) nonfat Greek yogurt
- Sliced roasted red pepper (optional)
- 6 romaine lettuce leaves
- Whole wheat pita, for extra guacamole (optional)
Preparation
For the chicken:
Start by making the chicken marinade, place all the spices in a bowl, along with the lemon juice and olive oil. Season with sea salt and freshly ground black pepper and whisk together. Add the chicken breasts to the bowl and coat with the spicy marinade and leave to marinade for 30 minutes in a fridge or overnight.
Preheat the oven to 350 F.
Place a griddle pan over a medium heat and once hot, place the marinated chicken breasts on the pan and cook for 2 to 3 minutes on each side. Then transfer to the pre-heated oven for 10 minutes. Remove the chicken from the oven, and allow it to rest for 5 minutes.
For the summer pea guacamole:
Place all the ingredients in a food processor, season with sea salt and freshly ground black pepper and blend for a minute or until smooth. Then scoop into a bowl.
For the raita:
Grate the cucumber into a bowl, and mix in the yogurt and roasted red peppers (optional).
To assemble:
Slice the chicken into thin strips. Take one romaine lettuce leaf and spoon in a few slices of the chicken, pea guacamole and raita. I would serve 2 to 3 wraps per person depending on the sizes of the romaine lettuce leaves.
