CHICKEN WRAPS

Cook­ing Method

mailife - - Food -

Paw­paw Raita:

• Finely chop gar­lic and co­rian­der. • Grate semi-ripe paw­paw. • Add the yo­ghurt to a bowl. • Mix in all the in­gre­di­ents in the bowl and add pinch of salt to the yo­ghurt mix. • Re­frig­er­ate for an hour.

Wrap Filling:

• Toast cumin seeds in a hot pan for 30 sec­onds then crush in a mor­tar to re­lease the flavour. • Add gar­lic & ginger to the mo­tar. Crush un­til you have a paste. • Finely chop onion, chilli and co­rian­der. • Com­bine all in­gre­di­ents in a bowl with Crest Chicken Supreme Mince. Mix thor­oughly. • Mold mix­ture into sausage shapes & place them on a sep­a­rate plate. • Heat oil in fry pan and shal­low fry the Crest Chicken mince sausages un­til it is golden brown. • Place Chicken mince sausage on pa­per nap­kin to drain ex­cess oil. Heat up your pre-bought wrap or ready made roti so that it rolls up eas­ily. • To make the wrap, add let­tuce, 2 Crest mince sausages, a spoon­ful of raita & sweet chilli sauce. Roll it all up and that’s a wrap!

Newspapers in English

Newspapers from Fiji

© PressReader. All rights reserved.