Saturday 16 January 2010

Asian Chicken Wraps


I like fast food. Not fast food in the double-whopper-super-sauced-stuffed-crust-I'll-have-that-with-cheesy-fries-thanks sense, but food that's fast. Simple Asian stir-fries are brilliant in that sense... and healthy.

My Dubai housemate Andrea introduced me to these nifty wraps a few years ago, and, they're now a fave g-free light dinner. The ingredients always change slightly depending on what's in the cupboard, so they're never boring.


500g chicken mince (you could try pork mince, or do a combination of the two)
1 red chilli chopped
1 clove of garlic chopped
About 10 water chestnuts
A handful of sliced bamboo shoots
A dash of rice wine vinegar
Enough tamari soya sauce (the g-free version of soya sauce) to season
1 spring onion sliced
Sesame oil
Olive oil
1 iceberg lettuce (choose a nice round one so the leaves can be used as cups)

Heat a little olive oil and a dash of sesame oil (not too much as this has a really strong flavour) in a pan/wok. Add the garlic and chilli and sautée, then add the mince. When the mince is cooked, add the rice wine vinegar and tamari sauce to taste. Toss in the spring onions right at the end. To serve, spoon some of the mince mix into a leaf, fold it up and start eating. I'm sure they steam the lettuce leaves slightly in Asia so they're easier to fold, but I prefer the contrast between the crisp lettuce and hot, spicy filling. Soggy, warm lettuce is not really my thing.

You could also add a little chopped ginger, sprouts and coriander.

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