Thai-style Mexican Chicken Wraps

01Method

1. 1

   Dice the chicken into small, bite-sized pieces.

2. 2

   Warm the oil in a 30 cm non-stick frying pan over medium-high heat. Add the chicken, sprinkle over the taco seasoning, and cook for 5–7 minutes, stirring regularly, until cooked through with no pink remaining. Take off the heat and cover to keep warm.

3. 3

   While the chicken cooks, combine the peanut sauce, red curry paste, lime juice, and sugar in a small microwave-safe bowl. Heat uncovered on high for 30–40 seconds until warm, then stir well until the curry paste is fully incorporated.

4. 4

   Warm each tortilla individually in a dry 25 cm non-stick pan or on a hot griddle over medium-high heat for 3–5 seconds per side, flipping once.

5. 5

   To build each wrap, spoon a portion of the chicken mixture along the centre of a tortilla. Layer on the sour cream, cheese, lettuce, and onion, then drizzle generously with the curry-peanut sauce. Fold both sides of the tortilla inward and secure with a toothpick if needed.

6. 6

   Serve immediately while warm.