Cream of Butter Chicken Roll

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Ingredients

  • 2 Mission Original Wraps
  • 1 Boneless whole chicken leg
  • ½ cup Potato starch
  • 10 Curry leaves
  • 2 Chilli padi, smashed
  • 150ml Evaporated milk
  • 10g Butter
  • ½ cup Grated cheddar cheese
  • 2 tbsp Sugar
  • 3 Leaves Lollo Rossa lettuce
  • ½ Red bell pepper, cut into sticks
  • ¼ tsp Salt
  • Oil for deep frying

Instructions

1.Coat boneless chicken leg with potato starch. Deep fry until cooked then cut chicken leg into finger size pieces and set aside

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

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

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Cream of Butter Chicken Roll Preparation Time: N/A Total time: N/A Serves 2 Ingredients: 2 Mission Original Wraps 1 Boneless whole chicken leg ½ cup Potato starch 10 Curry leaves 2 Chilli padi, smashed 150ml Evaporated milk 10g Butter ½ cup Grated cheddar cheese 2 tbsp Sugar 3 Leaves Lollo Rossa lettuce ½ Red bell pepper, cut into sticks ¼ tsp Salt Oil for deep frying Instructions:

1.Coat boneless chicken leg with potato starch. Deep fry until cooked then cut chicken leg into finger size pieces and set aside

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

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
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