My quick protein lunch for me today was;
Make some hummus; simmer some chickpeas with bicarbonate.
Whilst the chickpeas are simmering, make some tortillas; equal parts maize flour and water. Mix smooth. Whack in the fridge.
Take out a chicken breast, butterfly that, brush with some homemade chilli jam. Warm up the cast iron skillet and whap it in.
Whilst that’s on the go; shell the chickpeas, whizz them up with some oil, lemon juice, roasted garlic, tahini and some sesame seeds.
Chicken should nearly there now, turn it.
Get the dough out. Roll into six balls.
Line the tortilla press.
Get smushing.
Make some ickle tortillas.
Chicken is done.
Remove and place into the still warm oven (you know, from when you put the garlic in to roast at 1030)
Toast the tortillas - 30s each side - on the griddle.
Slice an avocado, maybe some cucumber, too.
Whack the hummus and avo onto the cooked tortillas, scatter the lovely seared chicken on, maybe some rocket, then add some home pickled red onions and jalapeños.
Done and ate in under an hour 
NB;
Chilli Jam - chillies. About a dozen. Chopped. Not deseeded. 500g jam sugar 
(or normal sugar + pectin sachet) two roasted red peppers, 500ml apple cider vinegar. simmer the vinegar and sugar, whizz up the chillis and peppers, add paste to the sweet acidic liquid, reduce by 50%. Jar. Cool. Done
Pickled anything;
2.5% saline solution. (25g salt to 1l vinegar)
Maybe 15g salt to bring the sweetness out.
Four thinly sliced red onions.
Put sliced onions into sterilised jar.
Pour in saline solution.
Press down and cover with paper until cooled.
Lid on.
Fridge.
Done 
I am a regular consumer of those, although I prefer the strawberry.
