TO MAKE MASALA CHICKEN
Coat chicken in Masala paste in a bowl.
In a hot cast iron pan, fry off the onion until clear. Add chicken mince or thighs and break up with a fork.
Cook for 5-8 minutes until juices run clear. Set aside to cool.

TO MAKE PANCAKE WRAPS
In a bowl combine 1 cup of OM pancake mix and 1 cup coconut water.
Let the mix sit for 3-5 minutes to congeal.

Heat a cast iron pan to hot and coat with oil or ghee.
Pour in enough mixture to cover the bottom of the pan (approx 1/2 cup)
Circulate the pan and evenly coat the base.
As pancake rises, bubbles form.
Using a fish slice turn the pancake carefully, cooking both sides (approx. 3-4 mins)
Set aside to cool on a baking rack.

TO MAKE HUMMUS
In a food processor combine chick peas, tahini, lemon juice and garlic.
Blend until smooth adding a portion of the reserved chickpea liquid to your preferred texture if required.

TO ASSEMBLE
Place a baking sheet on the bench and then a wrap on top.
Spread hummus onto the wrap and then add masala chicken, salad ingredients, dressing, and salt and pepper.
Fold sides of wrap over and secure with baking paper.

If you are not eating straight away, keep airtight and refrigerate for up to 2 hours.
Enjoy!

Chef’s Tip: Only make as many wraps as you need. The mix will stay fresh if refrigerated in a lidded glass jar for up to 4 days.

Recipe by Helen Keen   @helenkeenartnz