Page 518 - YC Cooking School

1. Place the flour, baking powder and salt into a large mixing bowl.

2. Heat the water and butter in a medium saucepan until the butter has melted.
3. Add half of the warm liquid to the dry ingredients and begin mixing well with your
hands until the dough is brought together. Add a little more liquid if necessary.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes or
until it has a smooth texture and the dough springs back when pressed.
5. Portion into four golf ball-sized pieces and roll out as thinly as possible, about ½ cm in
thickness.
6. Fry individually in a dry pan over a high heat for 30 seconds to a minute on each side
or until golden and blistered. Wrap in a clean dish towel to keep warm.

To assemble

1. Lay the wrap flat and scatter over a few fresh rocket leaves, add a dollop of avocado
mayonnaise and top with Cajun chicken strips before rolling and securing with a
toothpick.
2. Serve immediately while warm.

© Recipe copyright of Sarah Graham

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