
Kung Bao Chicken Pizza
Serves 4
Ingredients
- 4 Gardenia Wraps
- 240 g skinless chicken breasts, thinly sliced and marinated*
- 100 g broccoli, cut into small florets, blanched
- 75 g roasted cashew nuts, roughly chopped
- 4 tbsp of tomato based pasta sauce
- 50 g of shredded mozzarella cheese
- 1 tsp of garlic, finely chopped
- 2 tbsp of sugar
- 2 tbsp dark soya sauce
- 3 tbsp of water
- 1 tsp of sesame oil *
Marinade
- 1 tbsp of corn starch
- ½ tsp of soya sauce
- ½ tsp of sesame oil


Method
- Toast wrap for 1-2 mins and set aside
- Heat the sesame oil in a non stick pan, add garlic and fry until fragrant
- Add chicken and stir fry until cooked
- Add cashew nuts and mix well, remove from heat and set aside
- To prepare the sauce, combine sugar, dark soya sauce and water in a non stick pan, stir the mixture over low heat, ensuring that the sugar is well dissolved and bring to a boil.
- Add the cooked chicken and cashew nuts to the sauce and mix well, remove from heat and set aside
- Spread 1 tbsp of pasta sauce evenly to the wrap leaving a 2 – 3 cm wide gap around the edge of the wrap
- Distribute chicken and cashew nuts evenly on wrap, followed by broccoli.
- Top with mozzarella cheese
- Place in toaster or oven until cheese is melted and brown
- Serve hot
Tip: For a quicker meal, you can use any leftover roast chicken as a topping. Children can assist parents in spreading ingredients on the wraps.