Chicken Pepper Wrap with Cumin Crisps

Speedy supper tonight. 4 left over chicken thighs, cut into thin strips, 3 red pepper halves that had been marinated the previous day with olive oil, garlic, baby tomatoes and basil for a light lunch and had been thankfully left over – cut into strips too and pan fried with two spring onions sliced thinly. Once they had attained a sparkly, gleaming brightness, I pushed them to one side of the pan and added the chicken and pan fried it until it was browning a little. I then stirred it all together and added some fresh coriander. This was now in a state of extreme bliss.

5 or 6 Majorcan new potatoes were sliced thinly – not peeled – and pan fried in hot olive oil with a generous sprinkling of cumin and rock salt.

Just as the chicken was about to be served I ground over some lemon thyme salt. I added a portion of the chicken pepper mix to a wrap, plus some of the fabulous juices along with a few baby salad leaves and some cumin crisps on the side.

Instant satisfaction.

P.S. Dear Mr Jagger – if you still cannot get any of the aforementioned abstract noun – please try these wraps.