Honey Sriracha Chicken Wraps - Morphy Richards INTELLISTEAM Recipe Book

HONEY SRIRACHA
CHICKEN WRAPS
INGREDIENTS:
300g skinless, boneless chicken
thigh fillets, cut into bitesize pieces.
1 red capsicum, core and
seeds removed
1 green capsicum, core and
seeds removed
100g red onion, peeled and thinly sliced
1 tbsp extra virgin olive oil
MARINADE
1 small clove garlic, crushed
1 tbsp light soy sauce
1½ tbsp hot sriracha sauce
1 tsp white wine vinegar
2 tbsp clear honey
Salt and freshly ground black pepper
SRIRACHA SAUCE
4 heaped tbsp soured cream
½ tsp sriracha sauce
Pinch salt
To Serve:
4 regular flour tortillas, shredded
Iceberg lettuce, sliced tomatoes
METHOD:
Prepare the marinade: Mix together the
garlic, soy sauce, sriracha, vinegar and
honey in a bowl, season with salt and
pepper. Stir in the chicken, cover and
refrigerate for at least 30 minutes.
Place chicken pieces in a foil parcel
and put into the back container. Discard
remaining marinade.
Cut the capsicum into strips and place in
a mixing bowl with the onion. Add 1 tbsp
oil. Remove the divider wall from the front
container and place the vegetables into it.
Cover both pans with the lids.
Set the time for the chicken using the
chicken 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.
Meanwhile, mix the sriracha sauce
ingredients together in a small serving dish.
To serve, discard the liquid from the chicken.
Divide the chicken and vegetables between
the tortilla wraps, add salad and sauce and
serve immediately.