Chilli Chicken Wraps
Chilli Chicken Wraps

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chilli chicken wraps. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chilli Chicken Wraps is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Chilli Chicken Wraps is something which I have loved my whole life.

Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt.

To get started with this recipe, we must prepare a few components. You can cook chilli chicken wraps using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chilli Chicken Wraps:
  1. Get 3 medium Chicken Breasts
  2. Take 1 bunch Spring Onions
  3. Prepare 1 Thumbsize fresh Ginger
  4. Take 3 clove Garlic
  5. Make ready 2 Bird eye chillies
  6. Prepare 4 tbsp Honey
  7. Make ready 1 dash Vinegar or Lemon juice
  8. Make ready 2 tbsp Olive oil
  9. Prepare 1 Fresh ground salt & pepper
  10. Take 150 grams Cream cheese or sour cream
  11. Get 1 Family size sweet leaf salad
  12. Take 6 medium Pitta breads

Fold in the sides of the tortilla and roll the wrap burrito style. Reheat the chilli chicken in a pan or a microwave. Add chicken, garlic, onions, salt and pepper and cook, tossing occasionally, until chicken is cooked through. In a small bowl combine the sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper.

Steps to make Chilli Chicken Wraps:
  1. Roughly chop spring onions, ginger, garlic & chilli then pulse in food processor with the oil, vinegar (or Lemon juice is better) and 1tbsp of the honey.
  2. Alternatively, finely chop and mix by hand.
  3. Add the rest of the honey then season and taste until you are happy with the sweet/salt balance. Adding the rest of the honey at this point stops everything from blending so easily in the processor and turning into mush. You want more of a chutney than a sauce.
  4. Feel free to adjust the heat levels too. Different chillis have different heats but I find bird eye to be quite consistent. Golden Cayennes work really well with this dish.
  5. Dice the chicken into roughly 1 inch chunks and marinade in the mixture (I tend to put it in the processor jug to save on washing up!) If the chicken is partly frozen and you use scissors, this bit is crazy easy.
  6. At this point you can let it sit for as long as you want to marinade but I recommend at least an hour. This gives you time to divide up the salad, and cream cheese between two plates and toast the Pitta breads. You can easily make your own salad if you wish. Grated carrot, Grated white cabbage, julienned cucumber and peppers are great with some fresh salad leaves.
  7. Now all you need to do is heat a decent frying pan with a little oil ready for the chicken.
  8. If you can, drain the chicken from the marinade and reserve whatever you drain (you can leave most of the marinade on the chicken but there should be some runny juice that has settled)
  9. Add the chicken to the pan and keep stirring now and again until the spring onions have given up all their juice and everything starts to become sticky.
  10. At this point, add the reserved marinade juice to the pan and stir through. You want it to caramelise a nice golden brown so just let it sit 20 seconds and give it a toss. It should be golden underneath. Repeat until relatively even in colour but don't burn it!
  11. Share out the chicken and eat! I find it best to spread some cream cheese inside the Pitta, add a good amount of chicken then top up with the salad.
  12. Enjoy =) This marinade works really well for barbecuing too. Also, there should be what I like to call Chilli chutney left in the pan when you scrape the chicken out. Nice caramelised chunks of marinade stuck together. Don't waste it! Get it in the pittas. Or better still, get a spinach leaf, put a small dollop of cream cheese in along with a dollop of the chutney. Roll up and eat!

Cut the chicken into thin strips then coat in the egg wash and flour. Shallow fry for a few minutes on each side, until golden brown. Add the peppers and fry for another couple of minutes. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt.

So that’s going to wrap this up with this special food chilli chicken wraps recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!