Spicy Thai Chicken Sesame & Lime Pockets


Place the minced chicken, curry paste, sesame seeds, coriander, lime juice and zest, spring onions, salt, pepper and coriander together, and mix really well.

Cut each wrap into 8 equal pieces. Very lightly egg, one long side and half the outside.

Place a tsp of mixture down the centre of the wedge shaped wrap. Fold over enclosing the mixture, and press firmly down, its best to press onto chopping board. Make sure they are all sealed well.

Heat 2-3cm on oil in a large flat pan.Add the wedges 4-5 no more and cook for 2-3 minutes on each side, until crisp and golden.

Remove from the oil and sprinkle with a little salt and chilli powder. Serve hot.

Preparation Time

30 Mins


2 People


3 Mission Deli Original

350g (12oz) minced chicken or turkey

5 heaped tsp

Thai green curry paste

3 tsp sesame seeds1 tsp chilli powder

Grated zest and juice from

1 lime

2 spring onions, very finely chopped

Salt & freshly milled pepper

2 tbsp finely chopped fresh coriander

Beaten egg

Vegetable oil

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