Thai chicken wrap
Chicken breast, skinless, raw
165 g, sliced into strips
½ small, peeled and grated
¼ individual, deseeded and sliced
Lime Juice, Fresh
100 g, young leaf
Reduced Fat Mayonnaise
Chilli, Green or Red
1 individual, green, deseeded
2 medium, chopped
1 inch slice(s), peeled and chopped
Lemon Grass Stems
1 stem, outer layer removed, roughly chopped
1 medium, juice and zest of
Kaffir Lime Leaves
Thai Fish Sauce
- Make the marinade. Put the green chilli, shallots, ginger, garlic clove, lemon grass, coriander, lime zest and juice, kaffir lime leaf, fish sauce and 2 teaspoons olive oil in a blender or mini food processor and blitz until you have a thick paste, then transfer to a medium bowl. Add the chicken and stir to coat in the marinade. Cover with cling film and chill in the fridge for 30 minutes.
- Meanwhile, in a small bowl, combine the grated carrot with cucumber and lime juice, then set aside.
- Preheat the grill to medium and line a baking sheet with foil. Put the chicken on the baking sheet and grill for 10-15 minutes, turning occasionally, until cooked through. Set aside.
- Warm the wraps to pack instructions, then divide the spinach between them. Top with the carrot and cucumber mixture, followed by the chicken. Tightly wrap the tortillas, folding in the ends and sealing them with the mayonnaise to make a secure pocket.