bassmatii

PEANUT CHICKEN WRAP RECIPE These easy, chicken wraps with peanut sauce are such an simple and healthy lunch recipe, but they’re delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw and peanuts with a slightly spicy, homemade sauce. Feel free to swap store bought sauce to make them even easier. Makes 6 chicken wraps. WHY I LOVE THESE ASIAN CHICKEN WRAPS A few years ago, I was working at this restaurant in Green Bay and they added these amazing Asian chicken wraps to their menu. They had a delicious peanut-y sauce that was just spicy enough to burn a little. And they’re loaded with cilantro, which means I automatically love them. I ate them everyday for lunch when I worked and I would sometimes get one to go before I left at night. It turns out that they don’t even have it on their menu anymore anyway, but, thankfully, they’re super easy to make at home so I can have them whenever I want now. ⇆ Make the peanut sauce This step is optional. I’v

INGREDIENTS ¼ kg pork shoulder (kasim), sliced 2 sachets 8g maggi 2 tbsp all purpose flour 1 cup vegetable oil 2 cloves garlic, minced 1 pc small red onion, large diced ¼ cup pineapple chunks, drained ½ pc small red bell pepper, large diced ½ pc green bell pepper, large diced 2 tbsp vinegar 2 tbsp sugar ½ cup water 2 tbsp banana catsup 1 tbsp cornstarch, dissolved in 2 tbsp water ⇆ Step 1 Season pork with ½ , coat with flour and fry in oil. Remove and set aside. Step 2 Remove oil from the pan leaving 2 tbsp and sauté garlic, pineapple and bell peppers. Add vinegar, sugar, water and banana catsup. Season with remaining 1 ½ sachets of . Stir in cornstarch and water mixture to thicken sauce. Step 3 Add pork and cook for another minute. Transfer into a serving plate and serve.