Persian Peanut Chicken Wrap
Ingredients
2 chicken thighs or 1 chicken breast
2 tbsp peanut butter
2 tbsp soy sauce/Worcestershire sauce
1/2 lime, juiced
1 tsp ginger paste
1 clove garlic
3 basil leaves
1 tsp sriracha + extra for garnish
1/2 red onion
1/2 carrot
1 Deli Kitchen Persian Style Flatbread
2 chicken thighs or 1 chicken breast
2 tbsp peanut butter
2 tbsp soy sauce/Worcestershire sauce
1/2 lime, juiced
1 tsp ginger paste
1 clove garlic
3 basil leaves
1 tsp sriracha + extra for garnish
1/2 red onion
1/2 carrot
1 Deli Kitchen Persian Style Flatbread
Method
Add soy sauce, chopped onions, lime juice, ginger, garlic, basil, and sriracha to a bowl and mix it up.
Chop chicken into cubes, add to mixture and coat. Then cook in pan for 10-12 mins ensuring the chicken is cooked through. Add peanut butter about 8-10 mins into cooking and keep stirring to give a nice creamy mixture.
Whilst that's cooking, dice the carrot and drizzle sriracha on the flatbread (how much heat can you handle?)
Spread your creamy chicken mix on the flatbread, sprinkle over the diced carrot, roll it up and enjoy!
