Sweet Chilli Wrap
- With
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For a tasty lunch serve Sharwood’s Szechuan Sweet Chilli with leftover cooked chicken in a tortilla wrap.
Serves 4
What you need
- 1 tablespoon vegetable oil
- 300g cooked chicked, diced
- 1 195g Jar Sharwood’s Szechuan Sweet Chilli sauce
- 4 tortilla wraps, warmed
- wok or deep-sided frying pan
How to make it
- Drizzle the oil into a hot wok or deep-sided frying pan, add the chicken and stir-fry for 5 minutes until heated through.
- Stir in the sauce and simmer gently for a couple of minutes until heated through.
- Serve in warm tortilla wraps.
Hints and tips
- For a cold wrap add a couple of tablespoons of the Sharwood’s Szechuan Sweet Chilli sauce to a mixture of low fat mayonnaise and natural youghurt, stir in the cooked chicken then serve in a wrap with some salad leaves.
- This recipe also works well using canned tuna and add some beansprouts for extra crunch.
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