Sun-28-04-2019, 12:00 PM
Easy to make and very tasty. *This will make two chicken wraps.
De-bone two chicken leg and thigh, remove the skin and marinade.
Marinade:
In a pestle and mortar grind up:
1 teaspoon of coriander seeds
1 teaspoon of cumin
1 teaspoon of smoked paprika
1/2 teaspoon of back pepper corns
1 fresh mild green chilli
A small chunk of fresh ginger
2 garlic cloves
1/2 a small onion
Once you have it all pounded up mix it with:
1 pot of natural yoghurt
1 teaspoon tomato puree
1/2 teaspoon lime juice and zest
3 teaspoon olive oil
Put your chicken in the marinade and leave it in the fridge for 24 hours, or at least overnight.
Wraps: These are simple, but be careful as they can go crispy and will break when you try to roll them up to eat.
3 Tablespoon plain flower
3 Table spoon soya milk (you probably could use ordinary milk but I've not tried it)
1 Table spoon of melted butter
Mix it all together and knead it till it goes smooth, wrap in cling film and leave at room temperature for 1/2 an hour.
Cooking:
Heat up a shallow backing tray in a hot oven. add the chicken and cook for about 20 minutes. Remove the chicken and slice it up to bite size pieces (you may need to pour off some liquid) put the pieces back on the tray and brown them off under the grill.
Roll out your wraps to about 3 mm, heat up a non stick frying pan with a spray of olive oil. Cook over a medium heat and keep pushing the bubbles down. These don't take long and you want them a bit like a pancake (too hot or too long and they will go crispy) we don't want that.
Serving:
Lettuce
Fresh coriander
Finely sliced onion
Chicken
Mint and yoghurt dressing
Wrap it up and enjoy.
![[Image: ZM7uquo.jpg]](https://i.imgur.com/ZM7uquo.jpg)
*Play around with the marinade to suit your taste, and add other seasonal vegetables to your wrap if you have them. Cucumber, Spring Onion, Tomato, Sweet Pepper, etc work well.
De-bone two chicken leg and thigh, remove the skin and marinade.
Marinade:
In a pestle and mortar grind up:
1 teaspoon of coriander seeds
1 teaspoon of cumin
1 teaspoon of smoked paprika
1/2 teaspoon of back pepper corns
1 fresh mild green chilli
A small chunk of fresh ginger
2 garlic cloves
1/2 a small onion
Once you have it all pounded up mix it with:
1 pot of natural yoghurt
1 teaspoon tomato puree
1/2 teaspoon lime juice and zest
3 teaspoon olive oil
Put your chicken in the marinade and leave it in the fridge for 24 hours, or at least overnight.
Wraps: These are simple, but be careful as they can go crispy and will break when you try to roll them up to eat.
3 Tablespoon plain flower
3 Table spoon soya milk (you probably could use ordinary milk but I've not tried it)
1 Table spoon of melted butter
Mix it all together and knead it till it goes smooth, wrap in cling film and leave at room temperature for 1/2 an hour.
Cooking:
Heat up a shallow backing tray in a hot oven. add the chicken and cook for about 20 minutes. Remove the chicken and slice it up to bite size pieces (you may need to pour off some liquid) put the pieces back on the tray and brown them off under the grill.
Roll out your wraps to about 3 mm, heat up a non stick frying pan with a spray of olive oil. Cook over a medium heat and keep pushing the bubbles down. These don't take long and you want them a bit like a pancake (too hot or too long and they will go crispy) we don't want that.
Serving:
Lettuce
Fresh coriander
Finely sliced onion
Chicken
Mint and yoghurt dressing
Wrap it up and enjoy.
*Play around with the marinade to suit your taste, and add other seasonal vegetables to your wrap if you have them. Cucumber, Spring Onion, Tomato, Sweet Pepper, etc work well.