Name: Flavoursome chicken rolls
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 chicken breast fillets; 1.00 lemon juice; 3.00 garlic cloves, crushed; 15.00 ml cumin; 1.00 lemon zest and juice; 125.00 ml fresh coriander; 80.00 ml fresh chillies 573; salt and freshly ground black pepper to taste; fresh chillies 573; 65.00 ml yoghurt Bulgarian; 1.00 avocado diced; 1.00 onion small, very finely chopped; 1.00 fresh chillies deseeded and finely chopped; 1.00 lemon juice; sea salt and freshly ground black pepper; to serve to serve; yoghurt thick Bulgarian; fresh coriander; 4.00 flatbread selection

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Ingredients (19)

4.00	chicken breast fillets
1.00	lemon juice
3.00	garlic — cloves, crushed
15.00 ml	cumin
1.00	lemon — zest and juice
125.00 ml	fresh coriander
80.00 ml	fresh chillies — 573
	salt and freshly ground black pepper — to taste
	fresh chillies — 573
65.00 ml	yoghurt — Bulgarian

AVOCADO SALSA

1.00	avocado — diced
1.00	onion — small, very finely chopped
1.00	fresh chillies — deseeded and finely chopped
1.00	lemon juice
	sea salt and freshly ground black pepper
	to serve — to serve
	yoghurt — thick Bulgarian
	fresh coriander
4.00	flatbread — selection

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Method:

Cut the chicken breasts into thin strips and sprinkle with the lemon juice.
Process the remaining ingredients in a food processor until well blended and finely chopped.
Season generously, transfer to a ceramic or glass mixing bowl and add the chicken strips. Mix gently, cover and marinate for at least 30 minutes in the fridge.
Meanwhile, mix all the ingredients for the salsa.
Heat a little olive oil in a heavy-based saucepan and fry the chicken strips, a few at a time, until golden brown and done. Return the cooked chicken strips to the pan and add 15 to 30 ml (1-2 T) yoghurt and heat through. (Do not bring to the boil.)
Remove from the heat.
Toast or heat the flat breads, tortillas, rotis or pitas according to instructions and spoon alternating layers of the chicken mixture and avocado salsa in the centre of the bread. Finish with a few spoonfuls of yoghurt, fresh coriander leaves and a pinch of cumin.
Fold the bottom section and then the right section of the bread over the filling, and carefully roll up from the right.
Serve immediately.