chinese chicken wraps
How to make chinese chicken wraps recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
4 large tortilla wraps
4 tablespoons plum sauce, plus extra to serve (optional)
300 g (10 oz) ready-cooked chicken breasts, such as sweet chilli cooked chicken, sliced
½ cucumber, cut into batons
3 spring onions, finely sliced lengthways
1 large cos (romaine) lettuce heart, shredded
Method:
Spread the tortilla wraps with the plum sauce, then top each wrap with the chicken, cucumber and spring onions. Finish with the lettuce and roll up tightly.
Cut in half diagonally and serve with a little extra plum sauce, if liked.
For chicken filo pastries with plum sauce:
Mix together in a bowl 400 g (13 oz) shredded readycooked chicken, 3 finely sliced spring onions, 1 grated carrot, 100 g (3½ oz) finely shredded mangetout and 1 finely chopped small bunch of coriander until combined.
Cut 8 sheets of filo pastry to 15 x 25 cm (6 x 10 inches). Put one-eighth of the chicken mixture along the end of one rectangle, leaving a gap at the edge. Fold in the longer pastry sides, then roll up into a cigar shape.
Brush with melted butter to seal and repeat to make 8 pastries. Place on a lightly greased baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until golden and crisp. Serve with plum sauce. Total cooking time 30 minutes.
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