CRISPY THAI CHICKEN WRAPS

CRISPY THAI CHICKEN WRAPS

INGREDIENTS

  • 175 grams vegan chicken (Can replace with Tofu)
  • 2 clove roughy chopped garlic
  • 1 thumb roughly chopped ginger
  • 1 roughly chopped red chilli (more or less as per taste)
  • 1tbsp brown sugar
  • 2 and 1/2 tbsp lemon juice
  • 1tbsp soy sauce
  • 1 tsp paprika
  • 1tsp cumin powder
  • 1 tbsp olive oil
  • Salt (if needed)

FOR SERVING

  • Small Wholegrain Wraps
  • Rocket salad (Arugula)
  • Thinly Slices Carrots and Cucumber
  • Coconut yoghurt
  • Lemon wedges

METHOD

  • Add all the ingredients except the chicken in a pestle and mortar and pound until it’s a coarse marinade. taste and add salt if needed.
  • Shred the vegan chicken and mix in the marinade until well coated. (If using Tofu, cut it in strips)
  • Cover and keep in the fridge for 30 min.
  • Once the time is up, grill on high heat until slightly crispy. Keep moving it around to avoid burning.

SERVING SUGGESTION:

  • Place some rocket leaves in the middle of a wrap.
  • Add the crispy Thai Chicken.
  • Top it with cucumbers and carrots and a generous drizzle of coconut yoghurt.
  • Serve it with a wedge of lemon on the side.

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