When you need to jam a lot of flavour into a simple dish, reach for an umami bomb. That is, foods that are jammed with the fifth taste — savoury (to go along with bitter, sweet, salty and sour).
It’s the reason tapenade — an olive, anchovy, garlic, caper, olive oil and thyme puree — is so great. It’s salty, savoury and pungently delicious. Don’t let the anchovies spook you. You’ll never know they are there, but the flavour isn’t the same without them.
Roasted Chicken Tapenade Wraps
1 In a food processor, combine olives, anchovies, garlic, capers, olive oil, lemon zest and juice, thyme and red pepper flakes. Pulse until very finely chopped. Season with salt and pepper, then pulse again.
2 Spoon 15 to 30 ml (1 to 2 tbsp) of the tapenade over each tortilla. Top with several leaves of lettuce, a quarter each of the rotisserie chicken, red peppers and Parmesan. Wrap the sides of the tortilla up around the fillings. The Roasted Chicken with Tapenade wraps can be eaten as is or heated in a 180 C (350 F) oven.