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Pure Wraps - Curry Wraps with Thai-style Chicken and Cashews
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Pure Wraps - Curry Wraps with Thai-style Chicken and Cashews
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Pure Wraps - Curry Wraps with Thai-style Chicken and Cashews
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Curry Wraps with Thai-style Chicken and Cashews

By Rhiannon Thomas

Ingredients

 

1 free-range Chicken Breast

Very fine Carrot Sticks, Snow Pea Sprouts and Micro Greens

 

Marinade:

4 cloves Garlic

2 tsp Ginger

10cm Lemongrass

2 tbspn Tamari

1 tsp Sesame Oil

 

Method:

Finely chop the Garlic, Ginger and Lemongrass, and mix in a bowl with the Tamari and Sesame Oil. 

 

Thinly slice 1 Chicken Breast, and add to the bowl, making sure it is completely covered with the marinade.

 

Set aside in the fridge for a minimum of 1 hour.

 

Cashew Paste:

½ cup of Cashews

2 tsp Coriander

2 tbsp Aminos

1 tsp Sesame Oil

 

 

Preparation:

Place all ingredients in a blender.  Process until still slightly chunky.

 

Heat enough Coconut Oil (about 1 tbsp) in a pan until hot, and quickly stir-fry the Chicken strips for 2-3 minutes.

 

Allow to cool slightly, then lay them across the wraps.

 

Add a layer of Cashew Paste, Carrot Sticks, Pea Sprouts and Micro Greens (my choice is Mesclun Mix), and roll up.  Done!

 

*For vegetarians, sliced Tofu can be used instead of Chicken.


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Here is a staff recipe from Rhiannon using our Pure Wraps Curry Flavour.

Curry Wraps with Thai-style Chicken and Cashews.
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