Chicken Wrap with Raw Tomatillo Salsa

Method

1. Open the chicken breast out like a book so it lies at one even thickness, then work the olive oil and the cumin into both cut faces with your fingers — oiling the meat rather than the pan is what keeps it off the ridges.
2. Husk and chop the tomatillos small, then crush them in a bowl with the jalapeno, the coriander and the juice of the half lime until you have a loose green salsa.
3. Stack the romaine leaves and cut them across into thin ribbons.
4. Put a ridged griddle pan over a high flame with no fat in it and press the opened breast flat onto the bars. Three minutes on the first side, one turn, three on the second — it should carry dark stripes and feel springy under a finger.
5. Lift the breast onto a board. Two standing minutes and the juices set back into the meat; cut it hot and they run out onto the board instead. Then slice it across the grain into strips a finger wide.
6. While the chicken is standing on the board, heat the wholewheat tortilla flat in a second pan on the lowest setting, a minute on each face, so it slackens and will take a roll without splitting.
7. Lay the slack tortilla flat, spoon the tomatillo salsa down the middle, scatter the romaine ribbons over it and pile the chicken strips on top. Turn the two short ends in over the filling, then roll the tortilla up on itself into a firm cylinder.
8. Cut it once on the slant and eat it before the salsa works its way through the base.