Ingredients

Method

• 280 g self-raising flour
• 1 t salt
• 50 g butter, cubed
• Boiling water
• 4 free-range chicken breasts, skin on
• 1 t garam masala
• 2 t Chinese five spice
• 1/2 t cumin seeds
• 1-2 t coriander seeds
• 2 t dried chilli
• 3 T olive oil
• 1 lemon, juiced
• sea salt and freshly ground black pepper
• 1 cup low-fat Bulgarian yoghurt
• 2 fresh chillies, chopped
• 3 spring onions, chopped
• 3 T coriander, chopped
• 2 limes, juiced
• 200 g ripe watermelon, cubed

Method

Ingredients

Preheat the oven to 180°C. Place the flour and salt in a bowl and rub the butter into the flour with your fingertips to incorporate evenly. Add boiling water, a little at a time, and mix with a fork to incorporate. Knead to create a smooth, soft dough.

Separate the dough into balls and roll out thinly on a clean, floured surface. Pan-fry on each side in a dry pan over a medium to low heat until golden brown.

Marinate the chicken breasts in the spices, olive oil and lemon juice. Arrange on a baking tray and roast for 15 to 20 minutes until cooked through. Remove from the heat and allow to rest, then slice.

Mix the yoghurt, chilli, spring onion, coriander and lime juice. Fill the wraps with the chicken, top with the watermelon, then spoon over the dressing. Season to taste.