The recent rains have brought the first of the Spring flowers - just pink and white blossoms and yellow daisies for now but I did spot a few vivid red poppies pushing through in places - and warmer weather is just weeks away. This means that bathing suit season is not that far off either and the pressure is on to repair the damage done in the hide-your-sins-under-layers, comfort-eating, winter months.
These Sticky Chicken Chilli Wraps are low in fat and high in flavor and make the perfect way to begin your new healthy-eating regime.
SPRING HAS SPRUNG STICKY CHILLI CHICKEN WRAPS
2 chicken breast fillets
1 teaspoon crushed garlic
30 ml each honey, Soya and sweet chilli sauce
Juice of 1 lemon
5 flour tortillas
Persimmon/mango, finely sliced
1 red chilli, finely sliced
Chopped coriander leaves
1: Cut each chicken breast into thin strips lengthways.
2: Mix garlic, honey, Soya sauce, chilli sauce and lime juice and marinate chicken for two hours.
3: Add a slick of oil to a griddle pan and cook chicken for a couple of minutes on each side or stir-fry in a wok till just done.
4: Spread a thin layer of low-fat mayonnaise over tortillas and divide the chicken, fruit strips, chilli and coriander between each.
5:Roll up the tortillas tightly and cut each into four or five pieces.
COOK'S NOTES: Coriander - also known as cilantro - can be replaced with thinly sliced lettuce if you're not a fan of this pungent herb and the red chilli can be replaced with finely sliced red pepper if necessary. This dish can also be turned into a salad by topping mixed salad greens with the cooked chicken and fruit strips and adding toasted cashew nuts or sunflower seeds to add delicious crunch.