• 6 skinless chicken thigh fillets, about 500 g (1 lb) in total
  • 2 tablespoons extra virgin olive oil
  • grated rind and juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 4 flour tortillas
  • 200 g (7 oz) shop-bought hummus (see below for homemade)
  • 25 g (1 oz) wild rocket leaves
  • 1 handful parsley leaves
  • salt and black pepper

Cut the chicken thighs into quarters and put in a bowl. Combine the oil, lemon rind, garlic, cumin and salt and pepper to taste, add to the chicken and stir well.

Heat a ridged griddle pan until hot. Thread the chicken pieces on to metal skewers, add to the pan and cook for 4–5 minutes on each side. Remove and leave to rest for 5 minutes.

Meanwhile, warm the tortillas in a preheated oven, 150°C (350°F), Gas Mark 2, for 5 minutes.

Remove the chicken from the skewers. Divide the hummus, rocket leaves, parsley and chicken between the tortillas. Squeeze over the lemon juice, wrap and serve.

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