- March 2, 2019 at 11:27 pm #396696mosParticipant
Buffalo Chicken Wraps
1 tbs unsalted butter
4 tbs chili sauce
1 1/2 tsp white wine vinegar
2 tsp Worcestershire sauce
Pinch cayenne pepper
Freshly ground black pepper
1/4 cup natural yogurt
For the Filling:
4 tbs vegetable oil
20 oz free-range chicken breasts, cubed
Salt and pepper
3 cups lettuce, shredded
3 cups cherry tomatoes, quartered
1 celery stalk, finely sliced
8 soft wraps
Garnish: 1/3 cup cilantro leaves
Make the Sauce:
Except for the yogurt, put all the sauce ingredients in a saucepan, stir and simmer for five min taking care not to let the mixture boil, or worse still, burn.
Allow the sauce to cool, then add the yogurt and stir again.
The sauce can be stored in the fridge up to two days, until ready to use it.
Prepare the Filling:
Heat the oil in a large skillet to hot, but not burning. Season the cubed chicken with a pinch of salt and pepper and fry for 8 min, stirring the chicken cubes from time to time.
Remove the chicken from the pan with a slotted spoon and drain on kitchen paper. Leave to cool down until warm to the touch, but not hot. Wipe the pan with paper towel and keep to one side.
Cut the chicken into smaller bite-sized pieces, put into a bowl and add enough Buffalo sauce to coat the chicken well.
Reheat the frying pan until hot and quickly warm each wrap in the pan for approximately 20 sec. Remove to a plate.
Then, one at a time, place the shredded lettuce, quartered tomatoes, and celery down the center of the wrap. Pile the chicken on top and cover with a little more sauce. Sprinkle with a few cilantro leaves.
Fold the bottom of the wrap over and roll up tightly. Continue with the remaining wraps.
Serve the wraps immediately with a little extra sprinkling of cayenne pepper and cilantro on the side.
The wraps do not keep well, so eat as soon as prepared and enjoy. Serves 4
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