Ingredients

• 250ml/9fl oz white wine vinegar
• 4 tbsp sugar
• ½ tbsp coriander seeds
• 1 Chinese cabbage
• 3 carrots
• 2 bunches radishes
• 4 chicken breasts
• drizzle olive oil
• 1 tbsp jerk seasoning
• sea salt and freshly ground black pepper
• 4 flatbread wraps

Directions

• Heat the white wine vinegar
• sugar and coriander seeds in a large saucepan until the sugar is dissolved. Meanwhile
• shred the Chinese cabbage
• slice the carrots into matchsticks and slice the radishes. Once the sugar is dissolved in the vinegar
• remove from the heat and pour over the cabbage and carrots. Leave to pickle for 10 minutes.
• Heat a large griddle pan on the hob. Butterfly the chicken breasts by slicing halfway through the thicker part of the breast
• and open out.
• Put a small drizzle of olive oil in a bowl and sprinkle in the jerk seasoning. Massage the oil and jerk seasoning into the chicken. Season with salt and pepper. When the griddle pan is smoking hot
• place the chicken on the griddle and cook for 3-4 minutes on each side
• or until cooked through. Remove the chicken from the heat
• cover and set aside to rest.
• Drain the vegetables
• and slice the chicken into strips. Wrap inside the flatbreads.