Name: Vietnamese chicken wraps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Vietnamese
Ingredients: ½ cucumber halved, deseeded and sliced; 1 small carrot grated; 1 tbsp white wine vinegar; 2 tbsp vegetable oil; 8 boneless, skinless chicken thighs cut into thin strips; 2 garlic cloves finely chopped; 25g ginger (peeled weight), finely grated; 3 tbsp light brown soft sugar; 2 tbsp soy sauce; 8 mini or 4 large soft flour tortillas; 2 Little Gem lettuces leaves separated and cut in half

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Vietnamese chicken wraps

Vietnamese chicken wraps

Katy Gilhooly

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.1 ratingRate

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Fill soft flour tortillas with pan-fried chicken, lightly pickled cucumber and carrot for an Asian-style lunch or dinner

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Ingredients

Nutrition

Units:

MetricUS

½ cucumber

halved, deseeded and sliced
1 small carrot

grated
1 tbsp white wine vinegar
2 tbsp vegetable oil
8 boneless, skinless chicken thighs

cut into thin strips
2 garlic cloves

finely chopped
25g ginger

(peeled weight), finely grated
3 tbsp light brown soft sugar
2 tbsp soy sauce
8 mini or 4 large soft flour tortillas
2 Little Gem lettuces

leaves separated and cut in half

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Nutrition: per serving

kcal519
fat16g
saturates3g
carbs59g
sugars20g
fibre5g
protein32g
salt2.1g

Method

step 1

Put the cucumber, carrot and vinegar in a small bowl and set aside. Heat 1 tbsp oil in a large frying pan, add the chicken and fry on a medium heat until golden brown and cooked through. Remove and set aside. Pour the remaining oil into the pan and lower the heat. Add the garlic and ginger, and cook for 2 mins until softened but not coloured. Add the sugar, soy sauce and 150ml water, and bubble for 5 mins until saucy. Return the chicken to the pan and heat through.
step 2

Warm the tortilla wraps following pack instructions. Top the tortillas with the lettuce, chicken, and pickled cucumber and carrot.

Recipe from Good Food magazine, August 2015

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A star rating of 4 out of 5.1 rating

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