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28
Method:
1 P
repare the marinade first: in a bowl, mix together the garlic,
soy sauce, sriracha, vinegar, honey and season with a little
salt and pepper. Stir in the chicken, cover and refrigerate for at
l
east 30 minutes, longer if possible.
2 Drain the chicken of marinade and place in a foil parcel into
the Rear Container.
3 Cut the pepper into strips and place in a mixing bowl with the
onion. Add 1 tbsp oil and mix well. Remove the Dividing Wall
from the Front Container and place the vegetables into it.
Cover both Containers with the Lids.
4 Set the time for the chicken using the poultry preset (28
minutes) and adjust to 25 minutes. Set the time for the
vegetables using the leaf and pod preset (16 minutes) and
adjust to 15 minutes. Press the Start/Pause Button.
5 Meanwhile, mix the sauce ingredients together in a small
serving dish, shred the lettuce and slice the tomatoes.
6 To serve, discard the liquid from the chicken. Divide the
chicken and vegetables between the tortilla wraps, add salad
and sauce and serve immediately.
Ingredients:
• 3
00g skinless, boneless chicken thigh
fillets, cut into bitesize pieces.
M
arinade:
• 1 small clove garlic, crushed
• 1
tbsp light soy sauce
• 1½ tbsp hot sriracha sauce
• 1 tsp white wine vinegar
• 2 tbsp clear honey
• A little salt and freshly ground black
pepper
Vegetables:
• 1 red pepper, core and seeds
removed
• 1 green pepper, core and seeds
removed
• 100g red onion, peeled and thinly
sliced
• 1 tbsp extra virgin olive oil
Sriracha sauce:
• 4 heaped tbsp soured cream
• ½ tsp sriracha sauce
• Pinch salt
To Serve:
• 4 regular flour tortillas, shredded
iceberg lettuce, sliced tomatoes
Preparation time: 15 minutes, plus marinating time
C
ooking time: 25 minutes
S
erves: 2
Honeyed Sriracha Chicken Wraps
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 28
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