food, Recipes

Plum Chicken Wrap Recipe

Russell Smith


500g plums

pitted and chopped (skins on)

50ml honey

1t fresh ginger grated

½T water

1t fresh garlic crushed

½t red chillies finely chopped

50ml soy sauce

5T water

Cooked roast chicken

Multi-seed wraps

1 cucumber seeded and sliced into batons

a handful of spring onions, sliced thinly lengthwise


To make the plum sauce, place the plums, honey, ginger, water, garlic and chillies in a medium saucepan. Bring the mixture to the boil, then reduce the heat and simmer until the plums are soft (about 30 minutes). Remove from the heat and stir in the soy sauce and water. Purée the mixture in a blender or food processor. (If the sauce needs thickening, combine half a teaspoon of cornflour with half a teaspoon of water, add it to the sauce and then return to a gentle heat, stirring until it reaches the desired consistency, with no floury aftertaste.) Lay a generous amount of chicken down the centre of each wrap along with the cucumber and spring onions. Spoon a little plum sauce over the chicken, roll up the wraps and secure with a toothpick.


This recipe is from the February 2012 House and Leisure Food issue.