this recipe was born when i had a little bit too much leftover for chicken mushroom dish. i was supposed to bring it as packed lunch for a couple of days, but other plans came about. we hardly eat rice at home (that's what i would like to believe in), so i transformed it into a wrap dish. yoyoyo!
please excuse the lack of visuals.
ingredients:
for the chicken filling:
- 250 g minced chicken breast
- 1 medium tomato, chopped
- 1 medium onion, chopped
- soy sauce
- ground pepper, cayenne powder, 1/4 tsp each
- 1 can sliced button mushrooms ~ 1 cup
- sugar
- 4 cloves garlic, chopped
for the vegetable filling:
- lettuce (or any green vege you fancy)
- sliced tomatoes
- sliced onions (optional)
for the garlic-mayo sauce:
- 4 tbps mayo
- 3 tbsp white vinegar
- 3 cloves garlic chopped
- dried herbs/spices - oregano, basil, thyme, cayenne pepper
- salt and pepper
others:
- cheese
- thai sweet chilli sauce
- wrap
procedure:
chicken filling:
1. in a bowl, combine all the ingredients for the chicken filling, except the mushrooms, sugar, and garlic. go easy with the soy sauce. it's always easier to add than to reduce saltiness :) maybe you could start with 2 tbsp and just add while cooking. let it sit for about 30 mins.
2. in a pan, heat oil and saute garlic over medium heat. add the chicken and saute until chicken has changed in color.
3. add the mushrooms.
4. cover for about 5 minutes. remove cover and cook uncovered until there is no more liquid in the pan. you might want to taste the chicken bits. add soy sauce sugar and adjust taste to make it yummey!
garlic mayo:
1. just mix 'em all up and adjust the taste as desired.
to assemble the wrap:
1. heat wrap according to package instructions.
2. place the wrap on a plate.
3. add the vegetables, chicken, mayo-garlic, thai sweet chilli sauce, cheese. go crazy!
4. wrap your wrap and enjoy!
note: i want to substitute mayo with plain yoghurt. it sounds healthier. i'm not sure how it will turn out though.
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