Lebanese-Style Chicken Breast Wraps With Tahini Yoghurt

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your diced chicken breast and ground sumac with a pinch of salt and pepper and cook for 10-12 min or until cooked through (no pink meat!) – this is your Lebanese-style chicken breast

While the chicken is cooking, add your shredded red cabbage to a bowl with your cider vinegar and a pinch of salt and mix well – this is your quick-pickled red cabbage

Add your tahini to a bowl with your natural yoghurt and honey and whisk until smooth

Season with a pinch of salt and pepper – this is your tahini yoghurt

Finely dice your tomato[es]

Wash your salad, then pat it dry with kitchen paper

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed

Add the diced tomato and salad to the quick-pickled red cabbage

Add a drizzle of olive oil and season with a pinch of salt and pepper

Mix to combine – this is your quick-pickled cabbage & tomato salad