For the wraps (makes 6-8)
250g flour (strong bread flour is good…)
Good pinch of seasalt
Glug of oil (rapeseed, olive or sunflower)
150ml luke warm water
For the Sticky Pigeon Filling
2-4 Hot Smoked Pigeon Breasts
½ Red pepper
1 Clove garlic
2 Spring onions
Firstly make the wraps.
Put the flour in a bowl, add a glug of oil and a good pinch of seas salt.
Add half the water and mix together. Slowly add the rest and keep mixing until you have a soft pliable dough. Kneed for a minute or so and leave to rest.
When you’re ready to cook, roll your dough into a sausage shape and divide into 6-8 balls.
Roll each out thinly on a floured board, then pop into a hot non stick frying pan with no oil and cook. Turn the wrap over after a minute or so until each side is puffed up and lightly coloured.
For the Pigeon
Slice your pigeon breasts into strips and put in a bowl.
Add a glug of sesame oil, a few good splashes of soy sauce, 2 tablespoons of honey, the same of hoisin sauce and juice from half the lime. Mix everything together and leave to marinade (you can leave it in the marinade for a few hours if you wish.)
Finely slice your onion, red pepper and garlic and add to a hot frying pan with a tablespoon of sesame oil. Fry until everything is nicely coloured, being careful not to burn the garlic.
Then add all your marinaded pigeon mix to the pan and saute for a couple of minutes until the breasts are cooked.
Place your wrap on a plate then add your sticky pigeon on top and garnish with some spring onions and fresh coriander.
Roll up your wrap and eat!