You’ll Need
For the Green Chicken
650g chicken thigh fillets, cut into strips
4 spring onions, roughly chopped
Large handful of coriander
2 tbsp fresh thyme leaves
3 garlic cloves
1 green chilli
Juice of 1 lime
1 tbsp sunflower oil
½ tsp sea salt
For the Chickpeas
1 x 400g tin chickpeas, drained
1 tsp mild curry powder
½ tsp ground cumin
1 tsp sunflower oil
To Assemble
4 large roti or soft flatbreads
Mango chutney
Shredded lettuce
Optional but Dangerous
Hot pepper sauce
Garlic yoghurt
Extra green chilli
Method
Blend the spring onions, coriander, thyme, garlic, chilli, lime juice, oil and salt to a rough green paste.
Coat the chicken and marinate in the fridge for 30 minutes.
Preheat your air fryer to 195°C.
Air fry the chicken strips for 11-13 minutes, shaking twice, until charred at the edges.
Check the thickest strip reaches 75°C and rest for 2 minutes.
Toss the chickpeas with curry powder, cumin and oil.
Air fry the chickpeas for 7 minutes, shaking halfway.
Warm the roti in the air fryer for 30 seconds.
Load each roti with lettuce, spiced chickpeas, green chicken and mango chutney.
Fold tightly and serve with hot pepper sauce if using.