Persian-Style Chicken Thigh Wraps With Yoghurt Tahini Salad

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 olive oil over a high heat

Once hot, add your diced chicken with a generous pinch of salt and cook for 1-2 min or until lightly browned

(Doubled your protein? Use 2 pans!)

Meanwhile, peel and chop your red onion[s] into wedges

Add the onion wedges to the pan with the chicken and cook for 6-7 min or until the onions are golden and the chicken is nearly cooked through

While the onions are cooking, wash your lettuce, then pat it dry with kitchen paper and shred finely

Chop your tomato[es] roughly

Combine your natural yoghurt with your tahini in a large bowl with a pinch of sugar and a splash of cold water

Add the shredded lettuce and chopped tomatoes to the bowl with a generous pinch of salt and a drizzle of olive oil and toss – this is your tahini yoghurt salad

Once the onions are golden and the chicken is almost cooked through, add your harissa paste (can't handle the heat? Go easy!) and tomato paste with a pinch of sugar

Cook for a final 3 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your harissa spiced chicken

When everything is nearly ready, add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed