Tuesday, December 20, 2016

Chicken and Chorizo Wraps

Dear Reader,

This is an easy recipe, which might take about an hour, which is longer than my usual recipes because I like to cater for busy people. What is time consuming about this recipe is just wrapping the filling in rice paper. Otherwise, you can ditch the rice paper and wrap in in tortillas, but that adds more calories. It is up to you.

Chicken and Chorizo Wraps


12 sheets small Rice paper
1 Spring Onion Bunch
0.5 Napa (Chinese Cabbage)
1 tbsp of Ghee
8g Chorizo thinly and finely chopped
300g Chicken
0.5 tsp Thyme
Pinch of Cayenne Pepper
Salt and Pepper (for Cabbage)


Sauté the cabbage in ghee, and season with salt and pepper, then put it aside to cool down. In another pan, fry chorizo and allow its oils to be released. Fry chicken strips in chorizo oil, with the chorizo until cooked. If the chorizo didn't release enough oil to fry the chicken, add a teaspoon of ghee to the chorizo before frying the chicken. While the chicken is frying, add the thyme and cayenne pepper. There is no need for salt because the chorizo should be salty enough to season the chicken well. Allow chicken and chorizo mix to cool.

Add warm water into a bowl where you will soak your rice paper before use, because rice paper comes in a hard and thin form and requires for you to soften it in fairly warm water in order to make it malleable. Use a wooden board to fold your wraps on because a wooden board doesn't allow the rice paper to stick. And other type of board would make the process unmanageable. 

Here is a video to show you how, from another recipe of mine: http://www.tanyasfoodblog.com/2016/03/fresh-chicken-summer-rolls.html

Then, when you have made 12 of these babies, you serve it with a salad, as I did, on a bed of rocket and tomatoes. If you are not on a diet, then you can have them alone with a dipping sauce of your own, like soy sauce or sweet chilli sauce. 

I hope you have fun trying these out. 

Bon Appétit!


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