Middle Eastern burrito

This dish combines saffron & rosemary chicken fillets with green lentil and quinoa salad, from Sabrina's cook book Persiana. We served all this upon a wrap slathered in hummus and splashed in hot sauce for a new-world burrito, Middle Eastern-style.

 

Ingredients

Saffron & rosemary chicken fillets

Mini chicken fillets 600g, cut into thin strips

Saffron threads good pinch

Boiling water 2 tbsp

Rosemary 40g, leaves picked & finely chopped

Garlic oil 2 tbsp

Sea salt flakes & black pepper

 

Lentil & quinoa salad

Quinoa 200-300g

Green lentils 250-350g

Baby tomatoes 400-500g, halved

Parsley 100g stalks & leaves finely chopped

Coriander 20g stalks & leaves finely chopped

Mint 20-40g, leave picked & finely chopped

Spring onions 1 bunch

Olive oil 3-4 tbsp

Lemon juice 2

Sumac heaped tbsp

Sea salt flakes & black pepper

Optional:

Tortillas 1 per person

Hummus enough to spread lightly onto your tortilla(s)

Hot sauce or chilli sauce

 

How to cook 

For the salad, cook the quinoa and lentils separately as per packet instructions. Rinse well in cold water, drain & set aside.

Put the tomatoes, chopped herbs, spring onions, olive oil and lemon juice into a large mixing bowl along with the sumac. Add generous amounts of salt and pepper and mix well. Add the grains and mix throughout the salad.

You can make this in advance, and 1-2 hours sitting in the fridge allows flavours to work their way into the quinoa & lentils.

For the chicken fillets, start by grinding the saffron in a pestle & mortar, then pour over the boiling water to infuse for 20 minutes or so, until the water has cooled and turned a deep orange colour.

Place the chicken fillets in a bowl or dish, adding the garlic oil, rosemary, generous seasoning and then the saffron water. Mix well so the chicken is evenly coated, cover with clingfilm and leave in a fridge to marinate for 1 hour or as long as you can wait.

Preheat a large frying pan over a medium-high heat, drizzle a little oil in the pan and fry your chicken fillets for 3-4 minutes until a golden-brown crust is forming. Careful not to overcrowd your pan when frying as the water released by the chicken cooking can stop the crispiness coming along.

You can at this point tuck in, serving your fillets with you prepped salad. However...

We decided to envelop the fragrant, tender chicken fillets & sharp, herby salad within a tortilla - a "Middle Eastern burrito", if you will. Spread hummus onto the tortilla, then add your chicken pieces and salad, lining in a thin strip down the middle of the tortilla. Add some splashes of hot sauce, a little garnish (we used kale sparingly, green salad or lettuce works too) and if you're feeling real naughty, a light grating of cheese. You can now roll the tortilla up, pinching one end closed and leaving the other open. Depending on your preference, you can lightly grill these to crisp the tortilla, or even put in a George Foreman.