Chilli Chicken Wraps. A speedy supper with plenty of spice that's low in calories - the perfect midweek meal. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis.

Chicken Wraps - An easy sweet chilli recipe to make that your kids will love and there will be plenty left over for This Chicken Wrap recipe was inspired by a lovely new reader of Planning With Kids. These chilli chicken wraps are really easy to make with the chicken being fried, seasoned with chilli sauce then laid on a tortilla and topped with lettuce, celery and blue cheese dressing. Sweet chilli chicken wrap - Healthier. You can cook Chilli Chicken Wraps using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chilli Chicken Wraps

Prepare of Chicken Breasts.
It's of Spring Onions.
Prepare of Thumbsize fresh Ginger.
You need of Garlic.
It's of Bird eye chillies.
Prepare of Honey.
You need of Vinegar or Lemon juice.
Prepare of Olive oil.
Prepare of Fresh ground salt & pepper.
You need of Cream cheese or sour cream.
It's of Family size sweet leaf salad.
You need of Pitta breads.

Chilli chicken is a sweet, spicy & slightly sour crispy appetizer made with chicken, bell peppers, garlic, chilli This crisp fried saucy chilli chicken recipe is hands down the best that you can make at home. Sweet Chilli Chicken Burrito Tortilla WrapsFood.com. These delectable Chinese Chicken Salad Wraps are loaded with tender rotisserie chicken and crispy vegetables tossed in vibrant dressing all cocooned in soft flatbread slathered with Asian chili mayo! Chicken lettuce wraps are super easy, and make a surprisingly quick and healthy weeknight meal.

Chilli Chicken Wraps step by step

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..
Alternatively, finely chop and mix by hand..
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..
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..
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..
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..
Now all you need to do is heat a decent frying pan with a little oil ready for the chicken..
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).
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..
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!.
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..
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!.

For all the times I have ordered chicken lettuce wraps at Chinese restaurants like P. Because really, there's nothing worse than a soggy wrap is there?! My pick for this recipe is always sweet chilli mayo. It not only adds a nice creaminess to balance out. Quick and easy chilli beef wraps from Gordon Ramsay's show Gordon Ramsay's Ultimate Cookery Course.