Sweet And Spicy Chicken Wraps Food

SIMPLE SWEET AND SPICY CHICKEN WRAPS

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SWEET AND SPICY CHICKEN WRAPS

Steps:

• In bowl, mix mayonnaise, cucumber and 1 tablespoon of the honey. Cover; refrigerate until needed.
• In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook, stirring frequently, 6 to 8 minutes or until chicken is no longer pink in center. Stir in salsa remaining 1 tablespoon honey and the cayenne. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until flavors are blended.
• Stack 4 of the tortillas in microwave oven. Microwave on High, 20 to 30 seconds or until warm and pliable. Repeat with remaining 4 tortillas.
• Spread each tortilla with 1 tablespoon of the mayonnaise mixture; layer with 1/2 cup loosely packed spinach leaves and 1/3 cup of the chicken mixture. Roll up tortilla; cut diagonally in half.

ONLINE ROUND 2 RECIPE - SPICY AND SWEET CHICKEN WRAPS

Steps:

• Lay the lettuce leaves out on a clean flat work surface. Evenly divide the chopped chicken, shredded carrot and leftover couscous between the leaves.
• In a small bowl, whisk together the reserved satay marinade and sweet yogurt sauce. Drizzle the sauce over the chicken, wrap them up, and eat!

SWEET 'N' SPICY CHICKEN

Steps:

• Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.

SPICY CHICKEN & AVOCADO WRAPS

Steps:

• Mix the chicken with the lime juice, chilli powder and garlic.
• Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
• Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

CHILLI CHICKEN WRAPS

Steps:

• Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
• Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
• Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins