Beef en­chi­ladas

Your Family - - Contents -

Serves 4

Takes 40 mins

FOR THE SA­TAY SAUCE 5ml sun­flower oil

½ small onion, finely chopped 1 gar­lic clove, crushed

1 small red chilli, finely chopped (op­tional) 60ml peanut but­ter 125ml wa­ter 15ml le­mon juice 15ml soy sauce 15ml honey 3ml bal­samic vine­gar 3ml brown sugar

2 cooked chicken breasts, sliced into strips

FOR THE CRUNCHY SALAD 60ml olive or avo­cado oil 10ml soy sauce 3cm gin­ger, finely grated 1 gar­lic clove, crushed 30ml white wine vine­gar 60ml cas­tor sugar

1 baby red cab­bage, thinly sliced

2 car­rots, peeled and grated 6 mange tout, thinly sliced length­ways

4 wraps, warmed

6 cos let­tuce leaves hand­ful co­rian­der lime wedges, to serve 1 For the sa­tay sauce, heat the oil on medium and sauté the onion. Add the gar­lic and chilli and cook for 1 minute. Re­move from heat, add peanut but­ter and stir to com­bine. 2 Add the wa­ter, le­mon juice, soy sauce, honey, vine­gar and sugar. Cook over low heat, while stir­ring, for about 3 min­utes or un­til the sauce thick­ens. Add the chicken strips and heat through.

3 For the crunchy salad, mix to­gether the oil, soy sauce, gin­ger, gar­lic, vine­gar and sugar. Add the cab­bage, car­rots and mange tout and toss to coat in the dress­ing. 4 Place a wrap on a serv­ing plate, top with a let­tuce leaf, crunchy salad and chicken sa­tay strips. Roll up tightly and serve with co­rian­der and lime.

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