I have been thinking about food all day today and pairing off different ingredients in my head. This quickly thrown together supper is the result of my musings! The recipe takes three simple ingredients and jazzes them up with the kick of the harissa paste and the punch of the lemon juice. It is filling, tasty, and easy to knock together. I hope you enjoy it!
Harissa chicken, pinto bean and grilled courgette wraps (serves 2)
4 flour tortilla wraps
2 chicken breasts
400g pinto beans
1 medium sized courgette
1 tbsp harissa paste
2 tsp vegetable oil
½ tsp olive oil
½ tsp lemon juice
1 tbsp fresh coriander (if you like it!)
- Heat the vegetable oil in a frying pan and chop the chicken into small pieces (about 1cm cubes). Add the chicken to the pan and stir in the harissa paste, coating the chicken evenly. Chop the onion and add this to the chicken.
- Whilst the chicken is cooking, thinly slice the courgette lengthways and coat with the olive oil, lemon juice, salt and pepper. Heat a griddle pan and spread the courgette out over it. Turn the courgette regularly and cook until tender and grill marked.
- When the chicken is just cooked through, add the pinto beans to the pan and cook gently for a further 3 minutes. At the last minute, add a tablespoon of fresh coriander if desired.
- Lay out the tortilla wraps and spread a blob of mayonnaise on each. Next, share out the courgette between them and then the chicken and pinto bean mixture.
Serve with a side salad or potato wedges for a heartier supper!