Serves 4

Time to table 30 mins

4 Chicken breasts or around 450g in weight
15ml of harissa spices
200ml of Greek yogurt
2 garlic cloves, crushed
30ml sunflower oil
The Juice of 1 lime
A Handful mint leaves
300ml chicken stock
A quarter of a cucumber, halved lengthways, seeded and sliced
1 red onion, halved and thinly sliced
Tortilla wraps, to serve and Lime wedges and mint to garnish

Cut each chicken breast into 3 or 4 strips.

In a shallow dish, mix the harissa spices, 45ml yogurt and 1 crushed garlic clove

Mix 15ml of oil and the lime juice together.

Add the chicken to the dish and coat the slices in the yogurt mixture. Leave to stand for 15 minutes.

Chop half the mint and mix with the remaining yogurt and crushed garlic.

Wrap the tortillas in aluminium foil.

Preheat the oven to 190 °C/375°F or Gas Mark 5.

Heat the remaining oil in the open pressure cooker, add the chicken pieces and cook for 3-4 minutes to brown.Cook in batches, if easier.

Add the stock and stir thoroughly to remove any sediment from the base of the cooker.

Fit the lid and lock by aligning the handles. Align the hook of the pressure limiting valve with the alignment indicators.

Bring to pressure and cook for 5 minutes. Release the steam naturally. Whilst the steam is releasing, place the wrapped tortillas in the oven to warm.

Remove the pressure limiting valve, press down the safety lock button and unlock the lid then remove the chicken pieces from the cooking liquor and cut in half.

To serve, place a spoonful of the mint yogurt on a tortilla, add the chicken and top with the cucumber and onion.

Finish with a few whole mint leaves. Fold the base of the tortilla in and roll up. Repeat with remaining tortillas and serve.