13/08/2026
Nothing tastes more Malaysian than these ingenious Chicken Laksa Wraps
INGREDIENTS
4 Mission Supersoft Onion and Chives Wraps
500g Chicken (breast or boneless thighs), cut into bite-sized strips
Vegetable Oil
1 Egg, lightly beaten
½ cup cornstarch
1 tbsp Laksa Paste
1 tbsp Soy Sauce
1 cup Shredded Lettuce
1 cup Cucumber, finely sliced
1 cup Laksa Leaves, finely cut
For the Pineapple Salsa:
1 cup Pineapple, finely diced
½ Red Onion, finely diced
1 Red Chili, deseeded and finely chopped
Juice of 1 lime
1 cup Shredded Cheese
Lime Chilli Mayo:
½ cup Mayonnaise
1 tbsp Sriracha
1 tbsp Lime Juice
½ tsp Garlic, chopped
Salt to taste
Combine all ingredients in a mixing bowl. Whisk briskly until smooth.
INSTRUCTIONS
1. In a small mixing bowl, combine the diced pineapple, red onion, chilli, lime juice and salt. Toss well to combine and set aside.
2. In a separate bowl, mix the chicken strips with the laksa paste and soy sauce. Marinate for about 10 minutes.
3. Dip the marinated chicken strips into the beaten egg, then coat thoroughly with cornstarch.
4. Heat oil in a deep fryer. Deep-fry the chicken in batches for 4-5 minutes, or until golden, crispy, and cooked through.
5. To assemble, lay a Mission wrap flat and spread lime chilli mayo evenly over it. Add shredded lettuce, sliced cucumber, and laksa leaves to one quarter. Top another quarter with the crispy laksa fried chicken, followed by a generous spoonful of pineapple salsa in the third quarter. Add cheese to the final quarter.
6. Fold the wrap and toast until golden. Serve with lime chilli mayo on the side.
