Minted lemon and olive chicken wrap

ALISON LADMAN, Associated Press

Fresh mint so rarely gets its due. We gladly pair it with chocolate and fruit, but it almost never makes an appearances in savoury dishes. But the rest of the world knows better, adding it with abandon to all manner of savoury dairy, vegetable and meat dishes. That's because a little bit of its naturally sweet, herby flavour can go a long way to playing up the savoury elements of a dish.

To demonstrate what a delicious addition mint can be to meaty dishes, we created these chicken wraps that are seasoned with salty capers and olives, a sweet hit of honey and a splash of lemon — all flavours that meld wonderfully with fresh mint.

Minted Lemon and Olive Chicken Wrap

Start to finish: 45 minutes

Servings: 8

Ingredients

2 tbs olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

2 tbs chopped capers

1/2 cup oil-cured black olives, pitted and chopped

Pinch red pepper flakes

1 tbs coriander seeds, crushed

Zest and juice of 2 lemons

2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks

1 tbs honey

1/4 cup chopped fresh mint

Salt and ground black pepper

8 pita breads or baguette sections, to serve

1 cup fresh ricotta cheese

1 cup sliced seedless cucumber

Method

(1) In a large saute pan over medium-high, heat the oil. Add the onion, garlic, capers, olive and red pepper flakes, then saute for 6 to 8 minutes, or until the onion is tender and starting to brown. Add the coriander, lemon zest and juice, and the chicken. Cook, stirring often, until the chicken is cooked through, 8 to 10 minutes.

(2) Stir in the honey and mint, then season with salt and pepper. To serve, spoon some of the chicken mixture onto each pita bread or section of baguette, then top with ricotta and cucumber slices.

MintedChickenwrap

Fresh mint so rarely gets its due. We gladly pair it with chocolate and fruit, but it almost never makes an appearances in savoury dishes. But the rest of the world knows better, adding it with abandon to all manner of savoury dairy, vegetable and meat dishes. That's because a little bit of its naturally sweet, herby flavour can go a long way to playing up the savoury elements of a dish.

To demonstrate what a delicious addition mint can be to meaty dishes, we created these chicken wraps that are seasoned with salty capers and olives, a sweet hint of honey and a splash of lemon — all flavours that meld wonderfully with fresh mint.

Minted Lemon and Olive Chicken Wrap

Start to finish: 45 minutes

Servings: 8

Ingredients

2 tbs olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

2 tbs chopped capers

1/2 cup oil-cured black olives, pitted and chopped

Pinch red pepper flakes

1 tbs coriander seeds, crushed

Zest and juice of 2 lemons

2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks

1 tbs honey

1/4 cup chopped fresh mint

Salt and ground black pepper

8 pita breads or baguette sections, to serve

1 cup fresh ricotta cheese

1 cup sliced seedless cucumber

Method

In a large sauté pan over medium-high, heat the oil. Add the onion, garlic, capers, olive, and red pepper flakes, then sauté for 6 to 8 minutes or until the onion is tender and starting to brown. Add the coriander, lemon zest and juice, and the chicken. Cook, stirring often, until the chicken is cooked through, 8 to 10 minutes.

Stir in the honey and mint, then season with salt and pepper. To serve, spoon some of the chicken mixture onto each pita bread or section of baguette, then top with ricotta and cucumber slices.