CHICKEN WRAPS with
SPICY TURMERIC MAYO
It’s a wrap. A speedy light lunch with bold flavours. A combination of different texture from the veggies, spicy chicken and refreshing turmeric mayo spread. Use warm chicken from the oven or pan or some delicious left-overs from a chicken roast.
500gr skinless breast chicken, sliced into long strips
8 medium whole wheat tortillas
40gr (2 teaspoons) RASAKU turmeric paste
Juice of one lime
Salt and black pepper to season
2 tablespoons of sunflower oil
1 medium peeled carrot, sliced into matchsticks or roughly grated
Half cucumber, seeds removed using a spoon and cut into matchsticks
8 leaves of Baby Romano lettuce
50gr feta cheese
2 tablespoons mayo from the jar (or freshly prepared)
1 teaspoon of Rasaku turmeric paste
Combine the 2 teaspoons RASAKU turmeric paste with lime juice and mix well.
Season the chicken with salt and black pepper, and rub in the paste (use disposable glove to avoid yellow fingers).
Heat the oil in a frying pan, add the chicken strips and cook for around 2 minutes. Turn over for another 2 minutes to cook thoroughly but don’t overdo it. Use the same method for left-over chicken - but do not overcook. Rest chicken pieces on a plate.
Add the mayo and 1 teaspoon RASAKU turmeric paste to a small bowl and mix well. Set aside.
Heat the tortillas one by one in a dry frying pan for 2 minutes each side over a medium heat, then transfer to a plate.
Spread the spicy mayo over the tortilla. Place a portion of baby Romano lettuce, chicken, cucumber and carrots with a touch of feta and roll the tortilla tightly. Repeat for rest of the tortillas
Serve with a small portion of your favourite salad.