Loaded Spicy Chicken Wraps
Equipment
Ingredients
Marinade & Chicken
chicken breast or thighs (julienne)
300 g
salt
1 tsp
chilli flakes
1 tsp
mixed herbs
1 tsp
garlic powder or fresh garlic
1 tsp
paprika powder
1 tsp
onion powder
1 tsp
soya sauce
45 ml
sriracha sauce
45 ml
thick yogurt
60 ml
Vegetables & Spices
onions (sliced)
2 piece
capsicum (sliced)
2 piece
sweet corn (fresh)
80 g
salt
1 tsp
paprika powder
1 tsp
mixed herbs
1 tsp
garlic powder
1 tsp
Mayo Sauce
yogurt
60 ml
mayonnaise
60 ml
chilli ketchup
45 ml
black pepper
1 tsp
sugar
1 tsp
oregano
1 tsp
mustard sauce
15 ml
Red Sauce
chilli garlic ketchup
45 ml
olive oil
45 ml
oregano
1 tsp
Instructions
Marinate the chicken
Julienne the chicken and combine with all marinade spices, soy sauce, sriracha, and yogurt. Refrigerate for 1 hour.
Prepare vegetables
Slice onions and capsicum, measure sweet corn, and combine all vegetable spices.
Mix mayo sauce
Combine yogurt, mayonnaise, chilli ketchup, black pepper, sugar, oregano, and optional mustard sauce.
Mix red sauce
Combine chilli garlic ketchup, olive oil, and oregano for brushing the wraps.
Cook the chicken
Fry the marinated chicken in 2-3 tbsp oil over high heat until all liquid evaporates and chicken is tender. Set aside.
Stir-fry the vegetables
In the same pan, add sliced vegetables and spices. Stir-fry for 2-3 minutes, keeping them slightly crisp.
Assemble and fry the wraps
Cut each tortilla halfway to the center. Place chicken, vegetables, chips/cheese, and sauce in separate quadrants. Fold as shown. Brush both sides with red sauce and fry 30-40 seconds per side on medium heat.
Original recipe
Storage
Best enjoyed fresh. Reheat only assembled wraps; store components separately if possible.
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