Makes
2
Ingredients
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2 Mission Original Wraps
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1 Boneless whole chicken leg
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½ cup Potato starch
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10 Curry leaves
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2 Chilli padi, smashed
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150ml Evaporated milk
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10g Butter
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½ cup Grated cheddar cheese
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2 tbsp Sugar
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3 Leaves Lollo Rossa lettuce
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½ Red bell pepper, cut into sticks
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¼ tsp Salt
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Oil for deep frying
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Instructions
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Step 1
Coat boneless chicken leg with potato starch. Deep fry until cooked then cut chicken leg into finger size pieces and set aside
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Step 2
Melt butter in a saucepan, add curry leaves, chilli padi and cook until fragrant. Add evaporated milk, sugar, salt and grated cheese. Stir whilst cooking until sauce thickens
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Step 3
Cut Mission wraps into halves and place on a work surface. Arrange Lollo Rossa leaves and bell pepper on top of each wrap half. Top with chicken pieces and sauce then roll into a cone shape. Serve wraps hot with extra sauce on the side