Happy New Week everyone! It’s another week and another brand new recipe; coconut turmeric chicken wrap! This coconut turmeric chicken wrap is a very delicious and tasty recipe I know Y’all will like to try t out. If you love coconut flavor this is for you and if you don’t love it you need to try this coconut turmeric chicken wrap.
The ingredients are very basic and very accessible. The sauce was made with coconut, onion, turmeric, brown sugar, ginger, garlic, fish sauce, salt, and pepper. I also used mild chill pepper in green and red colors, you don’t have to use it and if you wish to include it, it wasn’t spicy at all.
You can make it without the fish sauce and still get great flavor. You could double the sauce if you want to make a sauce out of it if you would want it over rice, or pasta. Just cook the sauce down.
You might want to try;
- 1.5 Pounds Chicken breast (cut into bite size)
- 1/2 Cup Coconut milk
- 1/2 Cup Onion
- 1 Teaspoon Turmeric
- 1 Teaspoon Brown sugar
- 1 Tablespoon Fish sauce (optional)
- 2 Cloves Garlic (peeled)
- 1 Tablespoon Ginger (peeled)
- 2 Tablespoons Chili pepper (Optional); I used green and red
- Salt and pepper
- Lettuce for serving
Preheat the oven to 375 degrees f. Line a baking sheet, grease and set aside and get all the ingredients ready.
Clean the chicken and cut into bite size. Clean all the ingredients and blend.
Season the chicken with salt and pepper, pour the blended ingredients (you don't have to use all the mixture) and combine. set aside for about 10 minutes. place on the greased pan.
Cook for 25-30 minutes depending on how you want your chicken. If you want it brown, cook it further or lesser if you want it softer. This was how I wanted it, not too soft or too brown it was cooked moderate soft inside a little bit brown on the outside.
Allow to cool down, clean your lettuce and remove add some cooked coconut turmeric chicken, top it with cucumber, or whatever toppings you desire. Enjoy!
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