Spicy Japanese chicken wrap

Ingredients

• 4 tbsp Kewpie Mayonnaise
• 2 tsp S&B Nanami Japanese style chili paste
• 2 tsp Shichimi Togarashi (S&B if you can get it)
• 2 chicken breast, cut into strips
• 4 flatbread wraps
• 1/2 capsicum sliced into strips
• 1/2 cucumber sliced
• 1 cup salad greens
• 1 carrot, grated

Method

1. Make the dressing by mixing the 2 tbsp of Kewpie mayonnaise with 2 tsp of S&B Nanami Japanese style chili paste (or to taste) and set aside with the other prepared salad ingredients.
2. To prepare the chicken, make the marinade by mixing Shichimi Togarashi with 2 tbsp Kewpie mayonnaise. Cover chicken strips. The Kewpie mayonnaise improves browning in the Maillard reaction and you don’t need to add any oil to the pan.
3. Heat non-stick pan on medium high and cook the chicken on one side for 3 minutes or until it turns white on the edges and pulls away from the pan. Flip and continue cooking for another 2 to 3 minutes until done (internal temperature of at least 75C).
4. To serve spoon some dressing onto a flatbread, place chicken and salad, wrap and eat.

Product used in recipe

• Kewpie - Kewpie Mayonnaise
• S&B - Japanese Style Chilli Paste