I have been wanting to try something like this for a long time. I have many reasons for this. First, I thought, like many wraps, it would make good lunches. Second, the large packaging of Sayur Vegetarian Chicken was becoming an issue. You cannot separate the fillets without thawing the whole pack and once the whole pack is thawed you have you use it fast. So we have been having veg chicken varieties for the last a few days. Used some of it as chicken steaks, some went into a vegetable stir-fry and last piece became the main ingredient in these Middle Eastern style wraps.
By the way, the type of salad in this recipe is used in many kebabs and I’ve been wanting to utilise it somewhere. Well, I guess that is my third reason…
1 large piece Sayur Vegetarian Chicken, cut into thin strips
1 tbsp light olive oil or any kind of vegetable oil
½ onion, peeled and chopped finely
4 lettuce leaves, washed, drained and shredded finely
4 sprigs flat leaf parsley, chopped
4 mini wraps, I used whole wheat ones
1 tbsp extra virgin olive oil
Juice of ½ lemon
1 tsp sumac
Salt and pepper
• Mix together chopped onion, lettuce and parsley in a salad bowl. Add sumac and black pepper.
• Whisk together olive oil, lemon juice and salt. Add to the salad and mix well. Set aside.
• Heat the oil in a non-stick pan –I actually used my non-stick wok. Fry chicken strips on high heat until they are crispy, stirring constantly. When they are done remove them from the heat.
• Heat the mini wraps in the microwave for 30 seconds between paper towel.
• To assembly: take one mini wrap and lay it on a plate, top up with the salad and the chicken strips. Wrap and serve.