I love wraps of all kinds. Both because they taste good and because it seems like an easy, quick meal. Mind you it depends on what you put in them. A simple filling is a bought sauce, tomatoes, lettuce and sliced meat. A more complex one is like these ones I prepared tonight. I made the sauce and breaded and cooked the chicken. It was an invented combination and it worked well despite the slight crossover of cuisines. Wraps are open ground for a fertile imagination and you can stretch your cooking muscles as far as you want. I’m sure you all have your favourite fillings too.
Recipe: Chicken Wraps with Coriander, Chilli & Ginger Sauce
- 500g/17 oz Chicken tenderloins
- 1 egg
- Salt & pepper
- A head of lettuce
- 2-3 Tomatoes
- A handful of coriander
- 1 red chilli
- A knob of ginger
- Lemon juice
- 1 clove garlic
- Olive oil
- Flat breads – suitable for wraps
- Coat the tenderloins first in flour, then dip in beaten egg and coat in breadcrumbs mixed with salt and pepper.
- Fry in a little oil until cooked through.
- Throw the coriander, chilli and garlic into a mini food processor and chop together. Add a little lemon juice, olive oil and season to taste. This should make a spreadable sauce.
- Lay out the wraps and spread a thin layer of mayonnaise over them.
- Add a layer of the herb sauce on top of the mayonnaise.
- Wash the lettuce and dry thoroughly, then place a leaf or two on top of the sauces.
- Wash and slice the tomatoes and lay a layer lengthwise along one edge, leaving the end free for folding over. Don’t add too many or the wrap will be difficult to roll up. Season the tomatoes.
- Next place the chicken along the length of the wrap next to the tomatoes.
- Fold over the end of the wrap which is free of the tomatoes and roll up tightly.
- Secure with toothpicks if necessary but remember to remove them before eating the wrap.
Preparation time: 15 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 4