Ingredients
Half a skinned chicken breast
Two squeezes of lemon
Two splashes of olive oil
A dusting of paprika
A mean pinch of dried oregano
A mean pinch of salt
A wholewheat tortilla
A few lettuce leaves
A ripe tomato
A small lump of cheese
American mustard
I use American mustard because of its mild taste, its natural sourness and its consistency which makes it easy to "dribble" over the finished sandwich.
Equipment
A heavy bottomed grill pan
Method
Slice the chicken lengthways into "fingers".
Dust the chicken with paprika and sprinkle the oregano on top. Squeeze the lemon and splash the olive oil over the chicken. Rub the marinade into the chicken.
Heat the grill pan until it is very hot. Warm the tortilla quickly on both sides and then transfer straight to the serving plate.
Sprinkle the salt over the chicken then quickly grill the chicken so that it is brown on the outside but still moist on the inside.
Whilst the chicken is cooking, tear the lettuce leaves and place them on the tortilla. Roughly slice the tomato and spread it over the lettuce. A squeeze of lemon and splash of olive oil will nicely dress the salad.
As soon as the chicken is cooked, lay it on top of the salad.
Before the outside of the chicken has time to cool, finely grate some cheese on top so that it melts.
Finally, drizzle the mustard over the open sandwich, roll and eat.
