Recipe Squadron

For the marinade

1 tbsp honey

2 tsp balsamic vinegar

2 chipotle chillies

1 fat clove garlic

Salt and pepper

tsp cumin seeds, freshly ground

4 tbsp olive oil

800g chicken thighs, cut into strips

For the wrap

A wholewheat flatbread

A large handful of coriander leaves

Cos lettuce leaves

½ avocado

A pickled jalapeño, sliced

Smash up the garlic, salt, cumin seeds and chipotle chillies with a pestle and mortar. Add the rest of the ingredients and smear over chicken thighs. Marinade for at least 45 minutes, preferably a few hours. Char-grill for 8-10 minutes depending on the size of your strips. This chicken is delicious with rice for supper. For lunch, wrap the chicken up with the coriander, cos lettuce leaves, jalapeño and avocado, and make everyone jealous at work.