450 g (14 1/2 oz) turkey breast fillets, cut into strips
400 g (13 oz) can chickpeas, drained
1 tablespoon lime juice
5–6 tablespoons low-fat soured cream
4 multiseed tortillas, warmed
salt and pepper
2 tablespoons sun-dried tomato paste
1 teaspoon oregano
2 tablespoons red wine vinegar
1 teaspoon hot smoked paprika
2 garlic cloves, finely chopped
2 long red chillies, finely chopped (deseed for less heat)
To make the piri-piri marinade, put the tomato paste, oregano, red wine vinegar, paprika, garlic and chillies in a mini chopper or the small bowl of a food processor. Season generously with salt and pepper, then blend until smooth.
Tip the turkey strips into a bowl and scrape over the piri-piri marinade, reserving 1 tablespoon to make the hummus. Mix all the ingredients until the turkey is well coated in the marinade, then set aside to marinate.
Meanwhile, place the chickpeas, lime juice and reserved piri-piri marinade in a food processor or blender and pulse briefly, adding enough soured cream to give a smooth, creamy consistency.
Arrange the marinated turkey strips on a foil-lined baking tray and slide under a preheated grill for 5–7 minutes, turning frequently, until cooked and lightly charred.
Serve the grilled turkey fillets with the hummus, warmed tortillas and lime wedges on the side.