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SAMBAL CHICKEN WRAPS

Farrah’s 10” Wholemeal Wraps
Cooking oil
2 tbsp brown sugar
2 tbsp rice wine vinegar
1 tbsp hot chilli paste (sambal oelek)
1 tbsp fish sauce
1 tbsp sriracha
1 tsp ginger(finely grated)
500g chicken thighs
Coriander (chopped)
Yoghurt

Heat oil over medium heat in a large frying pan.

Whisk brown sugar, vinegar, chilli paste, fish sauce, sriracha, and ginger in a large bowl. Add chicken and toss to coat. Marinate for a few hours.

Add chicken to pan and cook until marinade has fully reduced.

Layer the chicken, herbs and yogurt onto wraps. Roll into cone shapes and serve warmed.

  • For a vibrant colour contrast, make the dish using Farrah’s 10” Sundried Tomato Wraps.