CRISPY BANDITO'S TORTILLA WRAPS WITH CHICKEN ROULADE

CANAPÉS

CRISPY BANDITO'S TORTILLA WRAPS WITH CHICKEN ROULADE

Makes 8 Roulades

1 chicken breast, cut in half and flattened
1 jar Bandito's Sweet Red Pickled Peppers
20ml olive oil
Pinch salt and ground black pepper
1 Bandito's Tortilla Wraps, cut into 8 squares
1 green apple, peeled and diced
1 onion, peeled and chopped
1 red chilli, seeded and finely chopped
Handful mint, finely chopped
3 tbsp chutney
2 tbsp balsamic vinegar
1 tbsp mustard
2 tbsp golden brown sugar
1 pkt rocket
6 fresh or 1 can granadilla
2 cups water
1 cup sugar

 

Preparation

Roulade

Take the flattened chicken breast and place a line of Bandito's Sweet Red Pickled Peppers along the centre. Season with salt and pepper. Taking one side, roll the meat up into a tight cigar shape. Using a sharp knife, cut the chicken into 2,5 cm rounds and place on an oven tray, with the Bandito's Sweet Red Pickled Peppers facing upwards. Splash each roulade with olive oil and cook at 200°C for 10 min or until golden brown. Take the Bandito's Tortilla Wrap, cut into 8 squares and fry until golden brown. Drain on paper towel.

 

Apple and Mint Chutney

Fry onions over medium heat until soft but not brown. In a mixing bowl combine the balsamic vinegar, mustard, brown sugar, apple, mint and chilli. When the onions are soft, add the rest of the ingredients and cook until all the liquid has been absorbed – about 10 minutes. Remove from pan and cool.

 

Granadilla Coulis

Combine granadilla pulp with water and sugar and place in a heavy-based saucepan on a medium to high heat. Bring to the boil and then simmer for 15 minutes or until liquid has reduced by half. Leave to cool.

 

To assemble

Take a square tortilla and top with rocket, apple and mint chutney, followed by the roulade. Just before serving, drizzle with granadilla coulis.


* Recipe development by Tantalizing Taste Events

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