Cream of Butter Chicken Roll

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

Featured Product

Mission Supersoft Original Wraps 8” 8ct

Learn More

Where To Buy

Instructions

• Step 1

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

• Step 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

• Step 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