Wednesday, December 27, 2006

Chilli Chicken Wrap

Category: Sandwich, Lunch, Potluck
Style: Fusion
Difficulty: Easy
Portion: Serves 8

4 chicken breast halves
4 flour tortilla
2 red bell pepper, cut into thick strips
2 cucumbers, cut into thick strips
lime juice
4 tbsp asian chilli paste
2 tbsp smooth peanut butter
2 tbsp sesame oil
4 tbsp fish sauce
4 tbsp honey
salt and pepper to taste

Preheat oven to 350F.
Mix all ingredients of the marinade in a mixing bowl.
Cut chicken breasts into strips. Coat chicken with half of the marinade. Place on a foil-lined cookie sheet and bake in the oven for 10 minutes or until done. Set aside to cool.
To assemble, place tortilla on a clean working surface. Put cooked chicken strips on top. Top with reserved marinade, mayonnaise, bell pepper and cucumber. Drizzle with lime juice. Roll tortilla up. Cut into 2 pieces and wrapped individually with waxed paper. Repeat with remaining ingredients.

This is a great recipe for picnic or lunch pot-luck.
You can adjust the hotness of the sauce by using more or less chilli paste. Different kind and brand of chilli paste can taste very differently, so make sure you taste test the marinade before applying.

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