Chilli Chicken Wraps

To start off, defrost 250g boneless chicken breast. Cut it to thin pieces of around ½ to 1-inch in length.

Then to a large bowl, add in ¼ tsp salt, ¼ tsp ground black pepper, 1 ½ tbsp corn flour, 1 tbsp flour, 1 tsp dark soy sauce, ½ tbsp ginger garlic paste, 1 egg, and ¼ tsp chilli powder. Mix everything well together using a spoon. Add the cut chicken in and mix again until combined. Cover the bowl with food wrap and leave this to marinate for 30 minutes in the refrigerator.

In the meantime, prepare the sauce. For this, mix 3 tbsp tomato sauce, 3 tbsp chilli sauce, 1 tsp dark soy sauce, and 2 tsp lemon juice in a small bowl using a spoon. Set aside.

Once the chicken is marinated, heat up 2 cups of oil in a large pot for 4 minutes on high heat. You can adjust the amount of oil according to the size of the pot you are using for frying. Check whether the oil is hot enough by adding a little piece of chicken. If you see bubbles forming around it at a moderate speed, you are good to go.

Fry the chicken in batches because if you overcrowd the pot, you won’t be able to get them crispy. For the first batch, fry for 6-7 minutes until they are reddish and crispy. Make sure to flip them halfway through to get an even cook on both sides.

Once fried, remove to a steel strainer to drain off excess oil and then spread them on tissue paper to get rid of the grease a bit more. Repeat 2 or 3 more batches, and since the oil would be hotter, fry them for 4 to 5 minutes.

When the chicken is fried, heat 1 tbsp oil in a small pot for 30 seconds on high heat. Add ¼ cup thinly sliced onion, 3 tbsp red bell pepper, and 2 tsp finely chopped red chilli. Then stir fry using a spatula for 2 minutes, until the onions become translucent.

After that, add in the fried chicken pieces and continue to stir fry for a minute, just enough to get the flavours come together. Then add in the sauce you prepared earlier and mix to combine. Lower the heat and let the mixture cook for around a minute.

While this is cooking, quickly combine 1 tsp corn flour and 3 tsp water in a small bowl using a small spoon. Then pour the corn flour mixture into the chicken and mix well. Cook for 30 seconds or so until the sauce thickens and remove from heat. (You can adjust the corn flour according to how thick you want your chili chicken to be too).

Next, heat up a pan on medium high heat and warm up the 6 Deli Sun Full Grain Corn Tortillas for 1 to 2 minutes flipping halfway and making sure it is properly cooked on both sides.

Then assemble the wraps. For this, spread 1 ½ tsp chili sauce on each tortilla and divide 1 cup roughly chopped lettuce evenly among the tortillas.

Lastly, divide the chicken into six portions and place them on top of the tortillas. Then fold up the sides of the wrap, over the filling and seal with a toothpick. Enjoy!