Asian-style Chicken Wraps

Delicious finger food that’s just as healthy as it is fun to eat

For sauce:
1 small Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 1 Tbsp); for less spice, use green bell pepper
1 Tbsp garlic, minced (about 2–3 cloves)
3 Tbsp brown sugar or honey
½ C water
½ Tbsp fish sauce
2 Tbsp lime juice (or about 2 limes)

For chicken:
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced (about 2–3 cloves)
12 oz boneless, skinless chicken breast, cut into thin strips
1 Tbsp lite soy sauce
1 Tbsp sesame oil (optional)
1 Tbsp sesame seeds (optional)

Chicken Wraps

Makes 6

Method:
Cut chicken flesh into strips. Place in a bowl and keep
warm.
Arrange prepared salad vegetables on a platter.
Tip chilli beans into a bowl and microwave until just
warm.
Heat the tortillas either in the microwave or wrapped in
foil in the oven.
Prepare each tortilla starting with a lettuce leaf, topping
with chicken, tomato, cucumber, beans and sour cream
or dip.
Wrap the tortilla around the filling and enjoy while
warm.

Tips:
Use leftover Mince in Minutes – as an
alternative filling.
A can of Baked Beans could be used for those who don't
like the spicy flavour of chilli.
Kids love to make these themselves.
Always serve on a plate as they tend to be “messy”.

Ingredients: