Jalapeño Periperi Chicken Wrap

If you don’t like hot, stop now.   

This was an idly conceived late Sunday brunch. I was not intending to blog it, but it turned out really well. So tasty and pleasantly hot.  So good in fact, I had two wraps. There is still enough chicken left for another four.  

  • 400 g chicken breast
  • Hot Peri Peri sauce – about a tablespoonful or so
  • A few jalapeño, chopped small
  • Lime juice – a few dashes
  • Oyster sauce – a tablespoonful 
  • Worcestershire sauce – a few dashes
  • Crushed garlic
  • Flour wraps or tortillas
  • Bean salad as blogged earlier. This batch has feta and champignons added with lime juice, Tabasco and Paul Newman’s Caesar dressing. 
  • HP or barbecue sauce for the wrap
  1. Cut the chicken into small pieces and marinate in the sauces, garlic, jalapeño and lime juice
  2. Cook in olive oil in a hot pan – simmer until the marinade reduces and the chicken is cooked
  3. Zap a wrap in the microwave for twenty seconds, 
  4. Add a squirt of HP or barbecue sauce, fill with chicken and bean salad, wrap and eat. 

  

      
    Bean salad satisfies my needs on my vegetarian days, goes with any meat, and keeps a week in the refrigerator.

      

    Hot periperilous chicken. 

      

     

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    About Alan

    Alone in a sea of spinifex.
    This entry was posted in chicken, fusion, Mexican, Portuguese, sauce, spices, vegetables and tagged , . Bookmark the permalink.

    4 Responses to Jalapeño Periperi Chicken Wrap

    1. Alan says:

      Find anything at a reasonable price here. But that is why they pay me more and tax me less. Swings and roundabouts.

    2. Pilgrim33 says:

      The oyster sauce seems a bit odd but you’ve always liked that more than I.(Me?)

      • Alan says:

        I is correct, unless of course you mean I prefer oyster sauce over you. Not sure how you would go as a flavouring in a stir fry.

        The reason is because of the implied “do” ie you like it more than I (do).

        I find that oyster sauce is a good flavour enhancer and adds some body that soy sauce does not. Kecap manis does, but is sweeter.

        If I could find it, I would use anchovy sauce. I may just try making some if I can find some bulk anchovies at a reasonable price. Small hope.

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