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Sweet Chili Chicken Wraps with Lyle’s Golden Syrup
Yield:
Serves 4Ingredients:
4 boneless, skinless chicken breasts, around 6 oz each
1 fresh red chili, de-seeded and finely chopped
1 fresh green chili, de seeded and finely chopped
1 garlic clove, minced
1 Tbsp fresh ginger, grated
1 tsp Lyle’s Black Treacle, or other cane molasses
2 Tbsp Lyle’s Golden Syrup
2 Tbsp soy sauce
Finely grated zest and juice of 1 lime
For the wrap
8 oz fresh salad leaves, e.g. arugula, lettuce, baby spinach
8 soft flour tortillas
8 Tbsp sour cream
4 Tbsp salsa
4 scallions, cut into 1” strips
½ English cucumber, cut into strips
Directions:
Soak four wooden skewers in water. Cut each chicken breast into six chunks. In a large bowl, mix together the chilis, garlic, ginger, Lyle’s Black Treacle, Lyle’s Golden Syrup, soy sauce and lime zest and juice. Put 3 Tbsp of this marinade into a small bowl and reserve. Add the chicken to the remaining marinade in the large bowl and stir until coated. Cover and leave in the refrigerator for about 2 hours. Preheat the broiler or grill. Thread the chicken onto the wooden skewers (discard marinade) and broil under a moderate heat for about 12 minutes, turning during cooking, until the chicken is cooked through. To serve: Toss the salad leaves in the 3 Tbsp of reserved marinade. Spread each of the tortillas with sour cream and salsa. Divide the salad leaves between them and top with the scallions and cucumber. Remove the chicken from the skewers and add to the tortillas. Roll the tortilla to form a wrap. Serve straight away.
