Speedy Coco Loco Double the Chicken Wraps

Nutrition per serve

Ingredients

• 1bunch coriander
• 50g sweet chilli sauce
• 20g shredded coconut
• 300g chicken tenderloins
• 6pcs flour tortillas
• 50g baby spinach leaves
• 10ml soy sauce
• 30ml mayonnaise
• 3ml chilli flakes (optional)
• 10ml white vinegar
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Pick the coriander leaves, discarding the stems. Combine the sweet chilli sauce (see Kitchen notes), 2 tsp soy sauce and 1 tbs water in a bowl. Combine 2 tbs mayonnaise and 1 tsp water in a separate bowl.
2. Step 2 — Make coconut sambal
   Put the coconut and ½ tsp chilli flakes, if using, in a cold large frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Transfer to a bowl. Add 2 tsp white vinegar, season with salt and pepper and stir to combine. Wipe the pan clean.
3. Step 3 — Cook chicken
   Heat a generous drizzle of vegetable oil in the same pan over medium-high heat. Cook the chicken for 2-3 mins each side until browned. Add the sweet chilli sauce mixture and cook, turning, for 2 mins or until the chicken is cooked through and the sauce is thickened. Transfer to a plate. Taste, then season with salt and pepper.
4. Step 4 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Kitchen notes).
5. Step 5 — Serve up
   Coarsely shred the chicken with two forks. Divide the tortillas among plates and top with the spinach, chicken and coriander. Drizzle with the mayonnaise and scatter over the coconut sambal. Enjoy!
6. Step 6 — Kitchen notes
   Sweet chilli sauce isn't very hot, but if serving this to kids, you might like to leave their portion of chicken plain, or just drizzle it with soy sauce. ~ Don't have a microwave? Heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through.

Allergens

Sojabohnen, Eier, Sulfit, Gluten, Wheat