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Starters & Main Courses |
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| Recipe Archive > Starters & Main Courses > |
Devilish Sweet Peanut & Cicken Salad Wraps
(Serves 4)
Peanut butter is a store cupboard vital for spreading on bread or toast, it also provides an instant nutty flavour to sauces and marinades. Do try it in this devilish sweet peanut sauce, which uses
Whitworths light brown sugar and soy sauce to deliciously flavour the pan fried chicken which fills the the tortilla wraps.
The jalapeno chillies add an extra firey kick, which is optional, but if you use them buy them ready chopped and bottled in brine to save on elbow grease.
You will find tortillas stored alongside the naans and pittas from the shelves of the bread department of most large supermarkets.
Follow the manufacturers heating instructions on the back of the pack, or serve them as they are straight from the pack.
Equipment & Ingredients
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3 tbls Whitworths light muscovado sugar |
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2 tbls smooth peanut butter |
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1 large onion, chopped into cubes |
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4 large chicken breasts, cut into bite size pieces |
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4-6 rashers smoked back bacon, cut into 1/4in strips |
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½ crisp Romaine lettuce |
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3 - 4 medium ripe tomatoes |
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About 12 small chopped jalapeno chillies segments taken from a small jar of jalapeno chillies in brine or more if you can take the heat, optional. |
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Flat leafed parsley for garnish |
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4 large plain tortilla wraps |
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Method
Mix up the sauce ingredients in a small bowl until fairly well almalgamated and set aside.
Fry the onion gently in the butter until golden. Remove from the heat and set aside.
Fry the chicken and bacon strips in the oil in a large frying pan until lightly coloured for about 4 minutes turning them in the hot oil fairly frequently. Stir in the cooked onion and continue to stir-fry for a further 3 minutes. Add sauce and stir fry into the other ingredients in the pan until they are well coated and the juices have thickened. You will not need to use all of the sauce.
To fill the wraps.
Place the tortillas onto a flat surface and place the lettuce, tomatoes, chopped jalapenos and the chicken in the centre. Fold up a small margin of the bottom of the tortilla, then roll the tortilla around the filling. Secure with a cocktail stick and serve hot .
Garnish if you wish with flat leafed parsley or extra salad leaves.
Tip
Whitworths devilish sweet peanut sauce makes an ideal marinade for chicken pieces ready for a barbecue. Add the chicken pieces to the marinade 30 minutes before you need to cook them and brush the sauce over the meat as it cooks. According to the number of your guests double or triple the quantities of sauce.
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