My fellow foodie, Tara-Lynn (pictured left) prepared one of her favourites for us on Saturday evening: Chicken, Mushroom and Sweet Chilli wraps. I got to drink a glass of red wine while she took over and whipped up a great supper.
Recipe: Bake crumbed chicken breasts at 180 degrees for 12 - 14 minutes. Fry chopped mushrooms, onion, green pepper and garlic in a little oil. Set aside. Mix together 250ml sour cream and 80 - 100ml sweet chilli sauce (taste test to check ratios). Chop up cucumber, tomatoes and lettuce. Heat the wraps in the microwave for 30 seconds, spread with sweet chilli/sour cream mix, spread with some pesto and add the onion/mushroom and chicken. Add the salds mix and then another dollop of the sour cream/sweet chilli mix. Wrap and serve!
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