Spicy jerk chicken pitta breads with homemade guacamole.

So as part of my Reversed Lent I vowed to each week cook a meal that I have discovered on another blog. I love to cook and add my own twist to other peoples recipes.

For my first meal I choose The Londoner’s Spicy lemon Chicken wraps.

You probably all know The Londoner (or Rosie). She is one of the most influential and most popular bloggers out there. I came across her blog a couple of years ago and have followed her everyday since.

This is a recipe from The Londoner’s archives. I took the basics of the recipe but added a few Sophie twists depending on what was in my kitchen cupboard.

So for the Blunts twist on the Spicy lemon Chicken wraps or as I called them: Spicy jerk chicken pitta breads with homemade guacamole.

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You will need:

(I made this for one so multiply by how many people you will need)

For the chicken:
Chicken breast chunks (just under half a packet)
6 cherry tomatoes
1/2 lemon
Chilli flakes to taste
A big glug of marinade ( I used Marks and Spencer’s jerk chicken marinade.)
A squeeze of the honey bottle
1 table spoon of olive oil
1 big pinch of salt

For the guacamole:
1 ripe avocado
Marks and Spencer’s garlic mayo
1 big pinch of rock salt
1 squeeze of lemon
3 cherry tomatoes

2x pitta breads.

So let’s begin:

* Marinade the chicken

In the morning, before work, marinade the chicken. Put into a bowl and add the juice of just about half a lemon, chilli flakes, olive oil, a good squeeze of honey, a big pinch of rock salt and enough sauce ( in my case jerk chicken sauce) to completely coat the chicken.

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Cover with cling film and leave in your fridge. I made mine at 7am and cooked it at 6pm.

* Make your guacamole.

Scoop out the avocado flesh and put it into a bowl. Squish it all with a fork. Then add enough garlic mayo just to bind the it together. Squeeze a little bit of lemon in and a pinch of salt.

I then added some chopped up cherry tomatoes to add a bit more colour.

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A tip straight from The Londoner: keep the avocado pip in the guacamole to stop it from going brown! Worked a treat!

* Cook the chicken.

Get the pan super hot and add little bit of olive oil. Add your chicken and cook on both sides until it starts to turn brown.

Then add 4 tablespoons of warm water. This felt odd. But it turned the chicken the most gorgeous brown colour and was extremely moist.

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Once done put the chicken into a bowl and place to one side. In the juices from the pan cook 6 cherry tomatoes until they burst and look all deliciously juicy. Add to the chicken.

Pop your pittas into the toaster until warm.

Find a comfy spot and settle down for the night. Bowls full of delicious goodness and a movie. A perfect night in for one, two, three or four…..

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Let me know if you want to give these ago! Feel free to add twists and your own interpretations depending what is on your kitchen cupboard. I promise you that you won’t be disappointed.

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2 thoughts on “Spicy jerk chicken pitta breads with homemade guacamole.

  1. Pingback: Reversed Lent: Week one | bluntsbookblog

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