Chef’s Corner Recipe of the Week - Chicken and pimento wrap

This chicken and sweet pimento wrap with a chilli oil is just a little treat with a punch for that mid afternoon slump.

This chicken and sweet pimento wrap with a chilli oil is just a little treat with a punch for that mid afternoon slump.

FOR FOUR WRAPS:

2 cooked breast of chicken

Half cup of mayonnaise or creme fraiche

Half teaspoon dried crushed chillies

Teaspoon of fresh mint, shredded

1 red pepper, sliced and diced roasted and left to cool

Pinch of garlic salt

Pinch ground black pepper

METHOD:

Put all your dry ingredients in to a cup and gently crush with a teaspoon, or if you have a mortar all the better. It’s essential to give it a little time and do a good job as this will release all the essential oils from the spices. Next slice your cooked chicken evenly and leave in the fridge until required

Now with the mayonnaise, carefully add your spices and then the mint. Next add your pepper mix, carefully. A little red onion helps if desired

Now place even amounts on your wraps and gently roll, tucking in the ends first. A top tip is keep your wraps at room temperature when doing this as they will be easier to handle. Once wrapped you can simply cut and serve with a wee cup of tea. Just the ticket for the afternoon!

And please remember to use gloves when handling chillies as they do get everywhere. But they are great for your metabolism and liven things up!

Happy cooking!

Chris

Don’t forget that Chris has his own special blended essential cooking oil range available. Contact him at info@thechefcentreofireland. com

Chris Sandford of The Chef Centre of Ireland and Naas’ Moat Theatre cafe writes the weekly Chef’s Corner column in the Leinster Leader every week