Salt and Chilli Chicken Wraps
A flavour-packed salt & chilli chicken wrap fakeaway loaded with peppers, lettuce and warm curry sauce. Inspired by @holliecancook and ready in around 30 minutes.
Have a go!
30 mins
Ingredients
- 600g medium chicken thighs, sliced
- 2 tbsp salt & chilli seasoning mix
- 3 large peppers, sliced
- 1 bunch spring onions, sliced
- Mini wraps
- Shredded lettuce
- 75g Mayflower curry sauce (made using 1 tbsp curry mix)
Starring...
Curry Sauce Mix Original
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Method
- Add 1 tbsp salt & chilli seasoning to the sliced chicken thighs and mix well.
- Spread the chicken on a lined tray and cook at 200°C for 20–25 minutes, turning once, until lightly crisp at the edges.
- Heat a wok or frying pan and add the sliced peppers and spring onions. Season with the remaining 1 tbsp salt & chilli mix. Stir-fry for 3–4 minutes until softened.
- Add the cooked chicken to the pan and toss together for 1–2 minutes.
- Warm your mini wraps, then fill with shredded lettuce and a generous scoop of the salt & chilli chicken.
- Spoon over warm Mayflower curry sauce and fold to serve.
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