Miso Chili Chicken Wraps

Name: Miso Chili Chicken Wraps with Shredded Carrots
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 Tortillas; 6 ml Ponzu Sauce; 4 oz Carrot; 1 oz Sweet Thai Chili Sauce; 1 unit Miso Sauce Concentrate; 1 Chicken Breast; 1 Butter

with Shredded Carrots

By Recipe0 System

Obsessed with miso? Us too. That’s why we’re keeping all that precious umami flavor safe and sound in these miso chili chicken wraps! Fully cooked chicken breasts are chopped and tossed in a savory mix of miso sauce, spicy-sweet chili sauce, ponzu, and peanut butter. Next up, chicken and shredded carrots are wrapped up tight in a soft and secure tortilla. A tasty lunch AND peace of mind? Now that’s a wrap.

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Tortillas
0.41 tbsp Ponzu Sauce
4 oz Carrot
1 oz Sweet Thai Chili Sauce
1 unit Miso Sauce Concentrate
1 Chicken Breast
1 Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Dice chicken into 1⁄2-inch pieces; place in a large microwave-safe bowl. Cover bowl with plastic wrap; microwave until warmed through, 90 seconds.
2

In a medium microwave-safe bowl, combine miso sauce concentrate, chili sauce, ponzu, half the peanut butter (all for 4 servings), and 1 TBSP hot water (2 TBSP for 4). Cover bowl with plastic wrap and microwave for 30- 40 seconds. Stir and season with a pinch of salt and pepper.
3

Transfer miso chili mixture to bowl with chicken. Toss to coat.
4

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
5

Place tortillas on a clean work surface. Add miso chili chicken and carrots to the bottom half of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
6

Halve wraps on a diagonal; divide between plates and serve.

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