Darren's Sweet Chilli Chicken Wraps
Ever since John Montagu, 4th Earl of Sandwich, decided to ask his servant to bring him slices roast beef held between two pieces of bread so he didn’t need to leave the card table to dine, Britain has been sandwich obsessed. Here at Earthy, however, we like to think outside the bun when it comes to quick & easy lunchtime snacks and Earthy chef Darren has come up with a cracker.
An ideal way to use up left over chicken from the previous night’s roast these tasty wraps can be made in minutes then popped in the picnic hamper, lunchbox or just devoured on the spot.
Ingredients (6 generously filled wraps)
500g Free-Range Chicken - Darren’s favourite is Hugh Grierson Organic
70ml Amaizin Sweet Chilli Sauce
A good handful of corriander - finely chopped
50ml Free Range Mayonnaise - Stokes is fantasticly clean & fresh, Tracklements has a more mustardy bite.
3 organic spring onions - sliced
1 bag of Phantassie Organic Mixed Lettuce Leaves
1 pack Amaizin Tortilla Wraps
Method
If you are using left over chicken, clean the carcass, roughly tearing the meat into bite sized pieces. If you are working from scratch put a splash of water and a squeeze of lemon in a covered casserole dish & roast a couple of thighs (by far the best combination of flavour & value) at 180 degrees for 20-25 minutes. When they are done, allow to cool and strip off all the meat from the bone.
Next combine all your ingredients except the leaves in a large bowl, mix together & season with salt & pepper.
If you are eating straight away simply pop the chicken mix, leaves & wraps out on the table and let people build their own. If it is for later in the day get a dry frying pan good & hot then toast the wraps for a few seconds on each side (this stops it going soggy), add some leaves & a big dollop of the chicken mix, fold in the ends of the wrap then roll, burrito style, to stop the mix falling out the ends.
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