RECIPE: Thai Chicken Broccoli Wraps
350g skinless, boneless chicken breast, cut into thin strips
¼ tsp salt
⅛ tsp black pepper
Non-stick cooking spray
3 tbsp creamy peanut butter
1 tbsp soy sauce
½ tsp minced garlic
¼ tsp ginger
3 whole wheat tortillas, warmed
FOR THE BROCCOLI COLESLAW
1 head of broccoli
¼ cup thinly sliced almonds, toasted
¼ cup dried cranberries
½ small red onion, finely chopped, divided
¼ cup buttermilk, well-shaken
1 tbsp mayonnaise
1 tbsp apple cider vinegar
½ tablespoon sugar
Salt and pepper, to taste
1 Trim the broccoli and cut it into small pieces.
2 Toss the sliced broccoli with the almonds, cranberries and ½ the chopped red onion in a large bowl.
3 Meanwhile, whisk the buttermilk, mayonnaise, vinegar and sugar, with a good pinch of salt and black pepper.
4 Pour the mixture over the broccoli and toss it well. Season well with salt and pepper to taste. Set aside.
5 Sprinkle the chicken strips with garlic salt and pepper.
6 Coat a frying pan with cooking spray.
7 Add the chicken and cook over medium-high heat for 5 to 7 minutes, or until no longer pink.
8 Remove from the pan and keep warm.
9 In a saucepan, combine the peanut butter, 2 tbsp water, soy sauce, minced garlic and the ginger. Heat over low heat until smooth, whisking constantly.
10 To assemble, spread the tortillas with peanut sauce.
11 Top with chicken strips and the broccoli coleslaw. Roll up each tortilla, securing with a toothpick.
12 Cut in half and serve immediately.