Page 517 - YC Cooking School

1 cup (250ml) plain flour (or whole-wheat or half of each)

1 tsp (5ml) baking powder
Pinch of salt
¼ cup (60ml) water
1 Tbsp (15ml) knob of butter

For serving

Fresh wild rocket

Tools

Knife
Chopping board

Food processor or stick blender
Mixing bowl
Pot or saucepan
Cup measures
Rolling pin
Griddle pan
Tongs
Frying pan

What to do:

For the Cajun chicken

1. Drizzle olive oil over the chicken strips and generously coat with Cajun spice mix.
2. Mix well and set aside to marinade for about 30 minutes.
3. Add a little olive oil to a non-stick pan, season the chicken with salt and pepper and fry
over a medium to high heat until golden and cooked through.

For the avocado mayonnaise

1. Place all the ingredients and half of the oil into a jug or food processor.
2. Turn on the blender and blitz until the ingredients have combined to form a smooth
and creamy texture.
3. Add the remaining oil slowly, until it reaches your desired consistency.
4. Adjust the seasoning to your taste.
5. Set aside until needed.

For the wraps

2/3