A quick and easy one-pot dish for summer - great for using up leftover cooked chicken
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Fragrant chicken with houmous & flatbread
Gently warm 2 tbsp olive oil in a pan. Add ½ tsp cumin and 1 crushed garlic clove. Let them sizzle until fragrant, then remove from the heat. Squeeze in juice 1 lemon, then tip over the shredded meat from a whole cooked chicken and any juices. Set aside for 10 mins. Chop a 20g bunch each mint and flat-leaf parsley, then stir through with seasoning. Serve on warmed flatbreads, with houmous, sliced gherkins, red onion and pickled chillies.
Using up cooked chicken: Hoisin chicken wraps
Warm 4 flour tortillas in the microwave for 30 secs. Halve, deseed and thinly slice ½ a cucumber, then put on a plate with 4 shredded spring onions and 100g shredded cooked chicken meat, in piles. Spread some hoisin sauce over each tortilla, stuff with chicken, spring onions and cucumber, then wrap and enjoy.