Chicken and prawn Thai wrap

Piquant chicken and prawns wrapped in crisp Thai pastry make fabulous fuss-free finger food from Michael Moore
By Michael Moore
Chicken and prawn Thai wrap
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 tbsp sesame oil
  • 50 g chicken breasts, cut into strips
  • 50 g prawns
  • 50 g leek and carrots, finely shredded
  • 20 g hoi sin sauce
  • 10 g chilli sauce
  • a handful of chives, chopped
  • black pepper
  • 100 g thai pastry
  • 1 egg, beaten


1. Pour the sesame oil into a large pan and add the chicken strips. Fry for 5 minutes and then add the prawns, leeks and carrots and continue to cook for a further 5 minutes.

2. Add the Hoisin sauce, chilli sauce and chives, season well and leave to cool.

3. Set the oven to 180°C/gas 4. Lay a sheet of Thai pastry out on a lightly floured work surface and place a little of the chicken and prawn filling to one end. Roll up into a cigar shape. Repeat until you have used all the filling and pastry.

4. Place the wraps on a lightly oiled baking sheet and brush with beaten egg.

5. Cook for 8-10 minutes, until golden brown. Serve immediately.

Rate This Recipe