Chicken Wraps
Ingredients
- 2 garlic cloves, crushed
- 1 orange, juice only
- 2 tbsp light soy sauce
- 3 tbsp clear honey
- ½ tsp mild chilli powder
- 8 chicken thigh fillets
- 8 small tortillas
- 8tbsp mayonnaise
- small bag torn iceberg lettuce
Directions
1. Put the garlic, orange juice, soy sauce, honey and chilli into a bowl. Season and mix well.
2. Trim any excess fat from the chicken thigh fillets. Put into a large shallow roasting tin in a single layer, then pour over the honey mixture and turn the fillets over to coat well. Cover with cling film and leave to marinate in the fridge for 1 hour.
3. Preheat the oven to 220C/425F/Gas 7. Remove the cling film from the roasting tin and turn the chicken in the honey marinade once more.
4. Put the toasting tin in the oven and cook the chicken for 25-30 minutes, turning halfway through and basting with the glaze, until the chicken is tender and slightly blackened.
5. Remove the chicken from the roasting tin and leave to cool. Cut the chicken into strips and set aside.
6. Lay a tortilla on a clean board. Put a spoonful of mayonnaise into the centre and spread out a little. Add a little iceberg lettuce and top with several strips of chicken.
7. Fold the tortilla up over the filling, leaving the chicken slightly sticking out. Fold in both sides of the tortilla. Fold a paper napkin lengthways and use to wrap around the tortilla to secure. Repeat to make eight wraps in total.
