Chicken wrap with wasabi mayo
This is a very basic wrap and takes no time at all to make. The meat can be changed for whatever you’d like, but my friends love the kick from the wasabi mayo and always ask for it to have a bit more bite. Please enjoy responsibly.
Cooking Instructions
-
1
Oil a pan and heat it up on a medium to low heat. Place both boneless chicken thighs in and start to fry it.
-
2
While your chicken is frying, you can chop the onions finely. Turn the chicken over after 2 minutes. I prefer my onions raw, but you can soften your onions in the pan if you’d like.
-
3
Roll up a leaf of lettuce and chop that finely too. After 2 minutes, turn the chicken over again.
-
4
Put 1 part wasabi to 4 parts mayonnaise in a bowl and mix. Have a taste and if you’d like more kick, you can add more wasabi or if it’s too strong, then add more mayo. Check on your chicken to see if it’s cooked all the way through. If it is, you can take it off the heat.
-
5
Take the cooked chicken and put it on the chopping board and carefully slice it up into strips. Be careful, it’ll be hot.
-
6
Have a wrap ready and place some chicken, onion, lettuce and a bit of the wasabi mayo in the middle just below the horizontal centre line. Fold over the left and right a little bit and begin to roll.
-
7
You can have it just like that, but I like to put the whole wrap on my griddle for a minute, and flip it over for another minute. This toasts the wrap a little. Cut in half and serve.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Comments (2)