Vietnamese chicken wraps

Vietnamese chicken wraps

  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal519
fat16g
saturates3g
carbs59g
sugars20g
fibre5g
protein32g
salt2.1g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.1 rating
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